CN103783471A - Health-care meat stewing material - Google Patents
Health-care meat stewing material Download PDFInfo
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- CN103783471A CN103783471A CN201210434125.6A CN201210434125A CN103783471A CN 103783471 A CN103783471 A CN 103783471A CN 201210434125 A CN201210434125 A CN 201210434125A CN 103783471 A CN103783471 A CN 103783471A
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- stewing seasoning
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- 235000013372 meat Nutrition 0.000 title claims abstract description 13
- 239000000463 material Substances 0.000 title claims abstract description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 11
- 239000002775 capsule Substances 0.000 claims description 8
- 241000522254 Cassia Species 0.000 claims description 6
- 240000002943 Elettaria cardamomum Species 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 244000062250 Kaempferia rotunda Species 0.000 claims description 6
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 6
- 235000005300 cardamomo Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 241001346334 Amomum tsao-ko Species 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000002955 isolation Methods 0.000 claims description 4
- 235000015277 pork Nutrition 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 241000272525 Anas platyrhynchos Species 0.000 claims description 2
- 244000061520 Angelica archangelica Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 15
- 210000000952 spleen Anatomy 0.000 abstract description 11
- 210000004072 lung Anatomy 0.000 abstract description 7
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241001573260 Amomum krervanh Species 0.000 abstract 1
- 241001584765 Amomum subulatum Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 244000062241 Kaempferia galanga Species 0.000 abstract 1
- 235000013421 Kaempferia galanga Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 208000002193 Pain Diseases 0.000 description 7
- 210000002784 stomach Anatomy 0.000 description 7
- 240000002045 Guettarda speciosa Species 0.000 description 5
- 235000013330 chicken meat Nutrition 0.000 description 4
- 210000003734 kidney Anatomy 0.000 description 4
- 230000007812 deficiency Effects 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 206010033557 Palpitations Diseases 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 206010049077 Hernia pain Diseases 0.000 description 1
- 208000006083 Hypokinesia Diseases 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000001458 anti-acid effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 229960001340 histamine Drugs 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000002460 smooth muscle Anatomy 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 230000008673 vomiting Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- 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
- A23L27/14—Dried spices
- A23L27/16—Onions
-
- 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
Landscapes
- 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)
- Mycology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a health-care meat stewing material. The health-care meat stewing material comprises the following components in parts by weight: 16 parts of fructus amomi, 16 parts of amomum kravanh, 90 parts of cinnamon, 80 parts of cassia, 30 parts of pericarpium citri reticulatae, 70 parts of radix angelicae, 10 parts of syzygium aromaticum, 30 parts of black cardamom, 90 parts of galangal, 15 parts of rhizoma kaempferiae, 10 parts of fennel and 20 parts of liquorice. The health-care meat stewing material disclosed by the invention has the advantages that the fragrance is strong, the nutrition of meat is well kept, and the health-care effects of tonifying the liver, strengthening the lung and the spleen and promoting appetite are achieved.
Description
Technical field
The present invention relates to field of food, especially a kind of health care stewing seasoning.
Background technology
Bread is the staff of life from ancient times, and Chinese diet culture is of long standing and well established, and in the diet culture of several thousand, meat is as the major part of Chinese dish, no matter is at cuisines circle or ordinary citizen is other, and its way is all the theme that everybody tries to figure out research.Common other fricassee generally adds Chinese prickly ash, aniseed, green onion, ginger and so on flavouring, sometimes also can add spiceleaf and so on seasoning, but partially single, the aromatic taste deficiency of taste in general.
The present invention passes at Gu on the basis of empirical formula, add modern processing method, a kind of delicious flavour, nutritious stewing seasoning are provided, except can keeping the nutrition and taste of meat itself, by the synergy between each taste substance taste, produce a kind of more strong fragrance especially, and can reduce the mesotrophic loss of fricassee process, conditioning Human Lung, spleen, stomach warp, play good health-care effect.
Summary of the invention
Object of the present invention is just to provide a kind of aromatic flavour, makes meat nutrition keep better and have the health care stewing seasoning of health-care effect.For achieving the above object, technical scheme of the present invention is:
A kind of health care stewing seasoning, is characterized in that: the component by following weight portion forms: 16 parts of fructus amomis, 16 parts, cardamom, 90 parts of Chinese cassia trees, 80 parts, cassia bark, 30 parts of dried orange peels, 70 parts of the roots of Dahurain angelica, 10 parts of cloves, 30 parts of tsaokos, 90 parts of galingals, 20 parts, 15 parts of kaempferia galamgas, 10 parts of fennel seeds and Radix Glycyrrhizae.
The using method of above-mentioned health care stewing seasoning is that the meat of quick-boiling is added in saucepan, above-mentioned stewing seasoning is mixed directly by weight or add isolation vessel to add in pot, adds suitable quantity of water, boils rear little fire boiling 30 minutes to 3 hours.Described meat can be pork, mutton, beef, chicken, venison or duck, and weight is 500 grams to 3 kilograms.Described isolation vessel are gauze or the commercially available fricassee capsule with holes of debuging material.
Wherein, fructus amomi taste is pungent warm in nature, returns spleen, stomach, kidney channel, has dampness elimination appetizing, warming spleen and stopping diarrha, the antiabortive effect of regulating the flow of vital energy.
Cardamom taste is pungent warm in nature, returns lung, spleen, stomach warp, has the dampness elimination ruffian that disappears, in promoting the circulation of qi temperature, and the effect of appetite-stimulating indigestion-relieving.
Chinese cassia tree and cassia bark taste are pungent warm in nature, belong to the thing of large heat, return kidney, spleen, the heart, Liver Channel, and it is supporing yang that it can mend fire, let the fire back to its origin, eliminating cold to stop pain, activating blood to promote menstruation.
Dried orange peel eliminating dampness and can spleen benefiting and stimulating the appetite, pungent loose logical temperature, fragrant odour, is longer than and regulates the flow of vital energy, and can enter spleen lung, stock trick can manage it loose lung qi heap soil or fertilizer over and around the roots and be hindered, again can promoting the circulation of qi wide in, tool regulating QI and lowering the adverseness, whets the appetite in tune, eliminating dampness and eliminating phlegm merit.
Root of Dahurain angelica meridian distribution of property and flavor: pungent, temperature.Attach to the lung and stomach meridians, tool expelling wind and clearing away cold, understand things pain-stopping, detumescence and apocenosis, eliminating dampness is effect of band only.
Cloves fragrance, taste is pungent numb feeling in the tongue, has warming middle energizer to descend adverse-rising qi, eliminating cold to stop pain, warm supporing yang effect of kidney.
Tsaoko taste is pungent warm in nature, enters the spleen channel, stomach warp, and tool eliminating dampness is removed cold, the preventing malaria that eliminates the phlegm, effect of the helping digestion that helps digestion.
Galingal taste is arduous warm in nature, has warming spleen and stomach for dispelling cold, effect of regulating qi-flowing for relieving pain.Be generally used for the cold pain of taste, vomiting, indigestion, cold hernia pain.
Kaempferia galamga taste is pungent warm in nature, returns stomach warp, has in promoting the circulation of qi temperature, help digestion, and effect of pain relieving.Be usually used in septum pectorale turgor, coldness and pain in the epigastrium, diet does not disappear.
Fennel seeds have antiulcer, analgesic effect.In the traditional Chinese medical science earthwork, have and use salt and fennel seeds to apply the usage of navel with tonifying kidney and nourishing yin.
Radix Glycyrrhizae has the effect of similar cortex hormone of aadrenaline sample.The gastroxia that histamine is caused has inhibitory action, and has antiacid and alleviation gastrointestinal smooth muscle spasm effect.For the heart qi deficiency, palpitation and severe palpitation, intermittent pulse, and deficiency of spleen-QI and stomach-QI, lassitude hypodynamia etc.The contained hypo acid of Radix Glycyrrhizae can be blocked the effect of carcinogen induced tumor growth.
And above-mentioned condiment is in harmonious proportion together with described weight portion, medicinal effects is long mutually each other, produces consonance effect, can play and adjust the strong lung of liver, the health-care effect of spleen benefiting and stimulating the appetite.
The specific embodiment
Embodiment 1
Take 16 grams of fructus amomis, 16 grams, cardamom, 90 grams of Chinese cassia trees, 80 grams, cassia bark, 30 grams of dried orange peels, 70 grams of the roots of Dahurain angelica, 10 grams of cloves, 30 grams of tsaokos, 90 grams of galingals, 20 grams, 15 grams of kaempferia galamgas, 10 grams of fennel seeds and Radix Glycyrrhizae, add commercially available fricassee with debuging in the capsule with holes of material after mixing.2 kilograms of the porks of quick-boiling are added in saucepan, the more above-mentioned capsule that stewing seasoning is housed is added in pot, add suitable quantity of water, boil rear little fire boiling and within 1.5 hours, obtain the stewed pork portion of delicious health care.
Embodiment 2
Take 16 grams of fructus amomis, 16 grams, cardamom, 90 grams of Chinese cassia trees, 80 grams, cassia bark, 30 grams of dried orange peels, 70 grams of the roots of Dahurain angelica, 10 grams of cloves, 30 grams of tsaokos, 90 grams of galingals, 20 grams, 15 grams of kaempferia galamgas, 10 grams of fennel seeds and Radix Glycyrrhizae, add commercially available fricassee with debuging in the capsule with holes of material after mixing.2 kilograms of chicken of quick-boiling are added in saucepan, the more above-mentioned capsule that stewing seasoning is housed is added in pot, add suitable quantity of water, boil rear little fire boiling and within 0.5 hour, obtain delicious health care stewed chicken meat portion.
Embodiment 3
Take 16 grams of fructus amomis, 16 grams, cardamom, 90 grams of Chinese cassia trees, 80 grams, cassia bark, 30 grams of dried orange peels, 70 grams of the roots of Dahurain angelica, 10 grams of cloves, 30 grams of tsaokos, 90 grams of galingals, 20 grams, 15 grams of kaempferia galamgas, 10 grams of fennel seeds and Radix Glycyrrhizae, add commercially available fricassee with debuging in the capsule with holes of material after mixing.2 kilograms of beef of quick-boiling are added in saucepan, the more above-mentioned capsule that stewing seasoning is housed is added in pot, add suitable quantity of water, boil rear little fire boiling and within 3 hours, obtain delicious health care stewed chicken meat portion.
Claims (5)
1. a health care stewing seasoning, is characterized in that: the component by following weight portion forms: 16 parts of fructus amomis, 16 parts, cardamom, 90 parts of Chinese cassia trees, 80 parts, cassia bark, 30 parts of dried orange peels, 70 parts of the roots of Dahurain angelica, 10 parts of cloves, 30 parts of tsaokos, 90 parts of galingals, 20 parts, 15 parts of kaempferia galamgas, 10 parts of fennel seeds and Radix Glycyrrhizae.
2. the using method of stewing seasoning according to claim 1 keeps healthy, it is characterized in that the meat of quick-boiling to add in saucepan, above-mentioned stewing seasoning mixed directly by weight or add isolation vessel to add in pot, adding suitable quantity of water, boiling rear little fire boiling 30 minutes to 3 hours.
3. keep healthy the according to claim 2 using method of stewing seasoning, is characterized in that described meat is pork, mutton, beef, chicken, venison or duck.
4. keep healthy the according to claim 2 using method of stewing seasoning, is characterized in that described isolation vessel are gauze or the capsule with holes of debuging material for commercially available fricassee.
5. keep healthy the according to claim 2 using method of stewing seasoning, the weight that it is characterized in that described meat is 500 grams to 3 kilograms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210434125.6A CN103783471A (en) | 2012-11-05 | 2012-11-05 | Health-care meat stewing material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210434125.6A CN103783471A (en) | 2012-11-05 | 2012-11-05 | Health-care meat stewing material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783471A true CN103783471A (en) | 2014-05-14 |
Family
ID=50659857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210434125.6A Pending CN103783471A (en) | 2012-11-05 | 2012-11-05 | Health-care meat stewing material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783471A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855913A (en) * | 2015-04-27 | 2015-08-26 | 河南品正食品有限公司 | Seasoning for beef hand-pulled noodles and production technology of seasoning |
| CN105325893A (en) * | 2015-11-30 | 2016-02-17 | 吴远瑜 | Preparation method for stewed mutton |
| CN106307443A (en) * | 2016-08-24 | 2017-01-11 | 陈朝辉 | Tangshen meat-stewing seasoning |
| CN106942687A (en) * | 2017-03-15 | 2017-07-14 | 张飞 | A kind of mutton soup, which goes to have a strong smell to rendering palatable, expects bag |
| CN107668668A (en) * | 2017-11-14 | 2018-02-09 | 江门市江海区鲁香三味王餐饮管理有限公司 | A kind of yellow stewing chop sauce |
| CN108464481A (en) * | 2018-03-01 | 2018-08-31 | 安徽省争华羊业集团有限公司 | A kind of flavor pack of Stewed mutton |
| CN109480252A (en) * | 2018-11-30 | 2019-03-19 | 王来长 | It is a kind of with protection stomach and the fricassee condiment of aid digestion function and preparation method thereof |
| CN109480258A (en) * | 2018-12-26 | 2019-03-19 | 杨会明 | The medical food condiment of digestion-promoting spleen-invigorating for culinary art |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307834A (en) * | 2001-01-11 | 2001-08-15 | 易富洪 | Meat food and its making process |
| CN101715974A (en) * | 2009-12-08 | 2010-06-02 | 株洲市好棒美食品有限公司 | Method for making stewed duck with bean sauce |
| KR20110020568A (en) * | 2009-08-24 | 2011-03-03 | 유영근 | Manufactural method for processed egg stirring yolk and albumen and apparatus used for preparing the same |
-
2012
- 2012-11-05 CN CN201210434125.6A patent/CN103783471A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307834A (en) * | 2001-01-11 | 2001-08-15 | 易富洪 | Meat food and its making process |
| KR20110020568A (en) * | 2009-08-24 | 2011-03-03 | 유영근 | Manufactural method for processed egg stirring yolk and albumen and apparatus used for preparing the same |
| CN101715974A (en) * | 2009-12-08 | 2010-06-02 | 株洲市好棒美食品有限公司 | Method for making stewed duck with bean sauce |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855913A (en) * | 2015-04-27 | 2015-08-26 | 河南品正食品有限公司 | Seasoning for beef hand-pulled noodles and production technology of seasoning |
| CN105325893A (en) * | 2015-11-30 | 2016-02-17 | 吴远瑜 | Preparation method for stewed mutton |
| CN106307443A (en) * | 2016-08-24 | 2017-01-11 | 陈朝辉 | Tangshen meat-stewing seasoning |
| CN106942687A (en) * | 2017-03-15 | 2017-07-14 | 张飞 | A kind of mutton soup, which goes to have a strong smell to rendering palatable, expects bag |
| CN107668668A (en) * | 2017-11-14 | 2018-02-09 | 江门市江海区鲁香三味王餐饮管理有限公司 | A kind of yellow stewing chop sauce |
| CN108464481A (en) * | 2018-03-01 | 2018-08-31 | 安徽省争华羊业集团有限公司 | A kind of flavor pack of Stewed mutton |
| CN109480252A (en) * | 2018-11-30 | 2019-03-19 | 王来长 | It is a kind of with protection stomach and the fricassee condiment of aid digestion function and preparation method thereof |
| CN109480258A (en) * | 2018-12-26 | 2019-03-19 | 杨会明 | The medical food condiment of digestion-promoting spleen-invigorating for culinary art |
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Application publication date: 20140514 |