CN103598557B - A kind of flavouring with effect for reducing blood fat - Google Patents
A kind of flavouring with effect for reducing blood fat Download PDFInfo
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- CN103598557B CN103598557B CN201310525817.6A CN201310525817A CN103598557B CN 103598557 B CN103598557 B CN 103598557B CN 201310525817 A CN201310525817 A CN 201310525817A CN 103598557 B CN103598557 B CN 103598557B
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- 239000008280 blood Substances 0.000 title claims abstract description 32
- 210000004369 blood Anatomy 0.000 title claims abstract description 32
- 230000000694 effects Effects 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 47
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 21
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 21
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 21
- 244000000626 Daucus carota Species 0.000 claims abstract description 21
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 20
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 19
- 240000007087 Apium graveolens Species 0.000 claims abstract description 19
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 19
- 235000010591 Appio Nutrition 0.000 claims abstract description 19
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 19
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 19
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 19
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 19
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 19
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 19
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 19
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 19
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 19
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 19
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 19
- 235000008397 ginger Nutrition 0.000 claims abstract description 19
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 18
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 18
- 244000292697 Polygonum aviculare Species 0.000 claims abstract description 18
- 235000006386 Polygonum aviculare Nutrition 0.000 claims abstract description 18
- 241000287828 Gallus gallus Species 0.000 claims abstract description 15
- 235000012054 meals Nutrition 0.000 claims abstract description 11
- 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 10
- 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 10
- 235000013919 monopotassium glutamate Nutrition 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000011780 sodium chloride Substances 0.000 claims abstract description 10
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 7
- 241000234282 Allium Species 0.000 claims description 18
- 240000008574 Capsicum frutescens Species 0.000 claims description 18
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000055 hyoplipidemic effect Effects 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 12
- 150000002632 lipids Chemical class 0.000 description 7
- 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
- 230000002265 prevention Effects 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
- 208000031226 Hyperlipidaemia 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
- 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
- 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
- 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 field of food, be specifically related to a kind of flavouring with effect for reducing blood fat, a kind of flavouring with effect for reducing blood fat, form by weight, comprising: chicken meal, sodium chloride, potassium glutamate, chilli powder, sodium glutamate, mushroom, red date, Chinese prickly ash, cucumber, hawthorn, carrot, ginger powder, green onion powder, celery; The present invention by adding the composition that cassia seed, the tuber of multiflower knotweed, rhizoma alismatis, mushroom, red date, carrot, cucumber etc. have hypolipemic function in flavouring, both the taste of flavouring had been changed, improve the freshness of flavouring, while being at table, high fat of blood being treated and prevents.
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, directly can 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 risen year by year, research shows, high fat of blood is no longer the patent of the elderly really, have also discovered high fat of blood in more and more young man's health check-up now, ratio estimation can reach more than 20%, even may more increase, this is except relevant with inherent cause, also be simultaneously with the diet of people and habits and customs closely related.People often do not focus on the prevention to high fat of blood at premorbid, and often carry out mainly through dietotherapy the treatment of high fat of blood and prevention, and people have a meal inevitable edible flavouring every day, but the flavouring of not effect for reducing blood fat in the market.
Summary of the invention
Not possessing the function of reducing blood lipid for solving existing flavouring, the invention provides a kind of flavouring with effect for reducing blood fat, solving 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.
There is a preparation method for the flavouring of effect for reducing blood fat, comprise 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: cooked by chicken, dries, grinds to form 80-120 object fines;
Step 3: by cucumber, hawthorn, carrot, ginger, celery, dries with vacuum dryer respectively, then grinds to form 80-120 object fines with grinder respectively;
Step 4: by the powder fines after oven dry 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, seals.
The Pharmacopoeia of the People's Republic of China records rhizoma alismatis: clearing damp and promoting diuresis; Expel the heat-evil treating stranguria, main difficult urination; Heat drenches 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, chronic hepatitis, and carbuncle swells, and scrofula, intestines wind, haemorrhoids, modern medicine proves, the tuber of multiflower knotweed has effect of good reducing blood lipid.
" book on Chinese herbal medicine justice " records cassia seed: improving eyesight, and be grow liver and kidney benefiting, dive tonifying yin for justice with town, be the normal treatment of reinforcing, modern medicine proves, cassia seed has effect of reducing blood lipid.
The invention has the beneficial effects as follows: the composition by adding cassia seed, the tuber of multiflower knotweed, rhizoma alismatis, mushroom, red date, carrot, cucumber etc. in flavouring with hypolipemic function, both the taste of flavouring had been changed, improve the freshness of flavouring, while being at table, high fat of blood being treated and prevents.
Detailed description of the invention
Embodiment 1
A kind of flavouring with effect for reducing blood fat, form by weight, comprising: chicken meal 16 parts, 8 parts, sodium chloride, potassium glutamate 11 parts, chilli powder 1 part, sodium glutamate 7 parts, cassia seed 4 parts, the tuber of multiflower knotweed 3 parts, rhizoma alismatis 4 parts, 3 parts, mushroom, red date 6 parts, 2 parts, Chinese prickly ash, cucumber 7 parts, hawthorn 8 parts, 12 parts, carrot, ginger powder 1 part, 1 part, green onion powder, celery 6 parts;
Described chilli powder, mushroom, red date, Chinese prickly ash, cucumber, hawthorn, carrot, ginger powder, green onion powder, celery are Powdered siccative.
There is a preparation method for the flavouring of effect for reducing blood fat, comprise 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: cooked by chicken, dries, grinds to form 90 object fineves;
Step 3: by cucumber, hawthorn, carrot, ginger, celery, dries with vacuum dryer respectively, then grinds to form 90 object fineves with grinder respectively;
Step 4: by the powder fines after oven dry by weight percentage, by chicken meal 16 parts, 8 parts, sodium chloride, potassium glutamate 11 parts, chilli powder 1 part, sodium glutamate 7 parts, cassia seed 4 parts, the tuber of multiflower knotweed 3 parts, rhizoma alismatis 4 parts, 3 parts, mushroom, red date 6 parts, 2 parts, Chinese prickly ash, cucumber 7 parts, hawthorn 8 parts, 12 parts, carrot, ginger powder 1 part, 1 part, green onion powder, celery 6 parts; Mix, with drier, pack, seals.
Embodiment 2
A kind of flavouring with effect for reducing blood fat, form by weight, comprising: chicken meal 15 parts, 12 parts, sodium chloride, potassium glutamate 10 parts, chilli powder 3 parts, sodium glutamate 8 parts, cassia seed 5 parts, the tuber of multiflower knotweed 3 parts, rhizoma alismatis 4 parts, 2 parts, mushroom, red date 3 parts, 1 part, Chinese prickly ash, cucumber 6 parts, hawthorn 8 parts, 10 parts, carrot, ginger powder 2 parts, 1 part, green onion powder, celery 7 parts;
Described chilli powder, mushroom, red date, Chinese prickly ash, cucumber, hawthorn, carrot, ginger powder, green onion powder, celery are Powdered siccative.
There is a preparation method for the flavouring of effect for reducing blood fat, comprise 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: cooked by chicken, dries, grinds to form 110 object fineves;
Step 3: by cucumber, hawthorn, carrot, ginger, celery, dries with vacuum dryer respectively, then grinds to form 80-120 object fines with grinder respectively;
Step 4: by the powder fines after oven dry by weight percentage, chicken meal 15 parts, 12 parts, sodium chloride, potassium glutamate 10 parts, chilli powder 3 parts, sodium glutamate 8 parts, cassia seed 5 parts, the tuber of multiflower knotweed 3 parts, rhizoma alismatis 4 parts, 2 parts, mushroom, red date 3 parts, 1 part, Chinese prickly ash, cucumber 6 parts, hawthorn 8 parts, 10 parts, carrot, ginger powder 2 parts, 1 part, green onion powder, celery 7 parts; Mix, with drier, pack, seals.
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, when eating habit is constant, experimental group eats this product every day, control group eats common flavouring, after half a year, blood test blood fat is carried out to 100 patients, experimental group has the patients with lipid of 12% to drop to normal level, the patients with lipid of 66.7% has a declining tendency, 22% patient is without significant change, and control group is almost without significant change, even blood fat raises further, found by this tracking test, this flavouring with effect for reducing blood fat has good blood fat reducing function.
Claims (2)
1. one kind has the flavouring of 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;
The preparation method of described flavouring 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 be ground into 80-120 object fines with pulverizer respectively;
Step 2: cooked by chicken, dries, grinds to form 80-120 object fines;
Step 3: by cucumber, hawthorn, carrot, ginger, celery, dries with vacuum dryer respectively, then grinds to form 80-120 object fines with grinder respectively;
Step 4: by the powder fines after oven dry 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, seals.
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 be ground into 80-120 object fines with pulverizer respectively;
Step 2: cooked by chicken, dries, grinds to form 80-120 object fines;
Step 3: by cucumber, hawthorn, carrot, ginger, celery, dries with vacuum dryer respectively, then grinds to form 80-120 object fines with grinder respectively;
Step 4: by the powder fines after oven dry 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, seals.
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 |
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| CN103598557A CN103598557A (en) | 2014-02-26 |
| CN103598557B true CN103598557B (en) | 2016-04-27 |
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| CN201310525817.6A Active CN103598557B (en) | 2013-10-31 | 2013-10-31 | A kind of flavouring with effect for reducing blood fat |
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Families Citing this family (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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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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|---|---|---|---|---|
| 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 |
-
2013
- 2013-10-31 CN CN201310525817.6A patent/CN103598557B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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| CN103598557A (en) | 2014-02-26 |
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