CN104000153A - 紫菜桂花营养调味料 - Google Patents
紫菜桂花营养调味料 Download PDFInfo
- Publication number
- CN104000153A CN104000153A CN201410212346.8A CN201410212346A CN104000153A CN 104000153 A CN104000153 A CN 104000153A CN 201410212346 A CN201410212346 A CN 201410212346A CN 104000153 A CN104000153 A CN 104000153A
- Authority
- CN
- China
- Prior art keywords
- parts
- sweet osmanthus
- porphyra
- laver
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 24
- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 6
- 235000016709 nutrition Nutrition 0.000 title abstract 6
- 241000206609 Porphyra Species 0.000 title abstract 5
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 241001116389 Aloe Species 0.000 claims abstract description 11
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 11
- 244000067456 Chrysanthemum coronarium Species 0.000 claims abstract description 11
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims abstract description 11
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 11
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 11
- 241000735527 Eupatorium Species 0.000 claims abstract description 11
- 239000009636 Huang Qi Substances 0.000 claims abstract description 11
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 11
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 11
- 240000007817 Olea europaea Species 0.000 claims abstract description 11
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 11
- 240000006677 Vicia faba Species 0.000 claims abstract description 11
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 8
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims description 20
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 19
- 235000014101 wine Nutrition 0.000 claims description 15
- 241000238557 Decapoda Species 0.000 claims description 10
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 10
- 240000002045 Guettarda speciosa Species 0.000 claims description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 235000013409 condiments Nutrition 0.000 claims description 10
- 210000002105 tongue Anatomy 0.000 claims description 10
- 235000015097 nutrients Nutrition 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 241001570521 Lonicera periclymenum Species 0.000 claims description 7
- 235000008597 Diospyros kaki Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 241000723353 Chrysanthemum Species 0.000 claims description 3
- 241000245240 Lonicera Species 0.000 claims description 3
- 241000219780 Pueraria Species 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000000144 pharmacologic effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 241000143060 Americamysis bahia Species 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 240000007087 Apium graveolens Species 0.000 abstract 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 1
- 235000010591 Appio Nutrition 0.000 abstract 1
- 241000205585 Aquilegia canadensis Species 0.000 abstract 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 235000006008 Brassica napus var napus Nutrition 0.000 abstract 1
- 240000000385 Brassica napus var. napus Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 235000011511 Diospyros Nutrition 0.000 abstract 1
- 241000233866 Fungi Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000046146 Pueraria lobata Species 0.000 abstract 1
- 235000010575 Pueraria lobata Nutrition 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 239000000686 essence Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000020095 red wine Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000003317 industrial substance Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 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
-
- 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
- A23L27/88—Taste or flavour enhancing agents
-
- 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)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
一种紫菜桂花营养调味料,涉及调味食品技术领域,由紫菜8-12份、桂花8-12份、金银花1-3份、柿子叶2-4份、葛花1-3份、油菜苔2-4份、香蕉皮1-2份、竹荪3-5份、椰子皮1-2份、白芷1-2份、红葡萄酒10-15份、芦荟肉1-3份、公丁香1-3份、佩兰1-2份、茼蒿4-6份、青梅肉1-3份、蚕豆酱10-20份、花椒1-1.5份、海藻1-3份、橄榄肉2-4份、生姜片1-3份、黄山毛峰1-3份、芹菜叶1-2份、陈皮酒10-15份、黄芪1-2份及虾米4-6份组成。本发明营养丰富,口味鲜美,香味浓厚,各原料均选用纯天然植物精华,不添加任何化工原料,具有药理作用,能够促进消化,增加食欲,且内部含水量少、保存时间长,适作为各种面食、汤、炒菜等的作料使用。
Description
技术领域
本发明涉及调味食品技术领域,具体涉及一种紫菜桂花营养调味料。
背景技术
随着人类对菜品的需求越来越高,人们对菜品味道的改变大多通过调味品的添加来实现,但是现有的调味品大多采用许多化工原料,对人体健康产生极大的危害,如果不添加很多化工原料又难以产生比较好的味道,这就很难在健康和味道两方面同时满足人们的需求,目前市场上不含有化工原料的添加剂大多产品单一,味道单一,虽然实现了健康的要求,但是无法满足人们对菜品味道的要求。
发明内容
本发明所要解决的技术问题在于提供一种对健康不产生任何危害的前提下能够满足人们对味道要求的紫菜桂花营养调味料。
本发明所要解决的技术问题采用以下技术方案来实现:
一种紫菜桂花营养调味料,由紫菜8-12份、桂花8-12份、金银花1-3份、柿子叶2-4份、葛花1-3份、油菜苔2-4份、香蕉皮1-2份、竹荪3-5份、椰子皮1-2份、白芷1-2份、红葡萄酒10-15份、芦荟肉1-3份、公丁香1-3份、佩兰1-2份、茼蒿4-6份、青梅肉1-3份、蚕豆酱10-20份、花椒1-1.5份、海藻1-3份、橄榄肉2-4份、生姜片1-3份、黄山毛峰1-3份、芹菜叶1-2份、陈皮酒10-15份、黄芪1-2份及虾米4-6份组成。
各组份的较佳重量份数为:紫菜10份、桂花10份、金银花2份、柿子叶3份、葛花2份、油菜苔3份、香蕉皮1份、竹荪4份、椰子皮1份、白芷1份、红葡萄酒12份、芦荟肉2份、公丁香2份、佩兰1份、茼蒿5份、青梅肉2份、蚕豆酱15份、花椒1份、海藻2份、橄榄肉3份、生姜片2份、黄山毛峰2份、芹菜叶1份、陈皮酒12份、黄芪1份及虾米5份。
所述陈皮酒是将50份陈皮浸泡在500份白酒中30-60天后制成。
其制备方法为:
1)将紫菜、桂花、油菜苔及茼蒿在纯净水中浸泡3-6小时后捞出并冲洗干净,待沥干水后切成碎菜末,将碎菜末掺入蚕豆酱中混匀,然后装入容器密封,待35天后将酱取出,放入烘干机烘干,至水分含量在30%以内,然后粉碎呈细末,制成酱料待用;
2)将金银花、柿子叶、葛花、香蕉皮、椰子皮、白芷、公丁香、佩兰、花椒、生姜片、黄山毛峰、芹菜叶及黄芪放入红葡萄酒中浸泡3-5天,过滤后取浸泡液待用,将浸泡液浓缩,得固体浓缩物,将固体浓缩物粉碎,制得调味料待用;
3)将芦荟肉、青梅肉、橄榄肉及海藻一起放入陈皮酒中浸泡5-7天后将陈皮酒倒出,将浸泡后的果肉烘干后与竹荪和虾米一起粉碎成颗粒,得增味料待用;
4)将酱料、调味料和增味料混合均匀,经真空包装、杀菌,入库。
本发明的有益效果是:本发明营养丰富,口味鲜美,香味浓厚,各原料均选用纯天然植物精华,不添加任何化工原料,具有药理作用,能够促进消化,增加食欲,且内部含水量少、保存时间长,适作为各种面食、汤、炒菜等的作料使用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种紫菜桂花营养调味料,由紫菜10份、桂花10份、金银花2份、柿子叶3份、葛花2份、油菜苔3份、香蕉皮1份、竹荪4份、椰子皮1份、白芷1份、红葡萄酒12份、芦荟肉2份、公丁香2份、佩兰1份、茼蒿5份、青梅肉2份、蚕豆酱15份、花椒1份、海藻2份、橄榄肉3份、生姜片2份、黄山毛峰2份、芹菜叶1份、陈皮酒12份、黄芪1份及虾米5份组成。
其制备方法为:
1)将紫菜、桂花、油菜苔及茼蒿在纯净水中浸泡3-6小时后捞出并冲洗干净,待沥干水后切成碎菜末,将碎菜末掺入蚕豆酱中混匀,然后装入容器密封,待35天后将酱取出,放入烘干机烘干,至水分含量在30%以内,然后粉碎呈细末,制成酱料待用;
2)将金银花、柿子叶、葛花、香蕉皮、椰子皮、白芷、公丁香、佩兰、花椒、生姜片、黄山毛峰、芹菜叶及黄芪放入红葡萄酒中浸泡3-5天,过滤后取浸泡液待用,将浸泡液浓缩,得固体浓缩物,将固体浓缩物粉碎,制得调味料待用;
3)将芦荟肉、青梅肉、橄榄肉及海藻一起放入陈皮酒中浸泡5-7天后将陈皮酒倒出,将浸泡后的果肉烘干后与竹荪和虾米一起粉碎成颗粒,得增味料待用;
4)将酱料、调味料和增味料混合均匀,经真空包装、杀菌,入库。
实施例2
一种紫菜桂花营养调味料,由紫菜8kg、桂花8kg、金银花1kg、柿子叶2kg、葛花1kg、油菜苔2kg、香蕉皮1kg、竹荪3kg、椰子皮1kg、白芷1kg、红葡萄酒10kg、芦荟肉1kg、公丁香1kg、佩兰1kg、茼蒿4kg、青梅肉1kg、蚕豆酱10kg、花椒1kg、海藻1kg、橄榄肉2kg、生姜片1kg、黄山毛峰1kg、芹菜叶1kg、陈皮酒10kg、黄芪1kg及虾米4kg组成。
其制备方法为:
1)将紫菜、桂花、油菜苔及茼蒿在纯净水中浸泡3-6小时后捞出并冲洗干净,待沥干水后切成碎菜末,将碎菜末掺入蚕豆酱中混匀,然后装入容器密封,待35天后将酱取出,放入烘干机烘干,至水分含量在30%以内,然后粉碎呈细末,制成酱料待用;
2)将金银花、柿子叶、葛花、香蕉皮、椰子皮、白芷、公丁香、佩兰、花椒、生姜片、黄山毛峰、芹菜叶及黄芪放入红葡萄酒中浸泡3-5天,过滤后取浸泡液待用,将浸泡液蒸馏浓缩,得固体浓缩物,将固体浓缩物粉碎,制得调味料待用;
3)将芦荟肉、青梅肉、橄榄肉及海藻一起放入陈皮酒中浸泡5-7天后将陈皮酒倒出,将浸泡后的果肉烘干后与竹荪和虾米一起粉碎成颗粒,得增味料待用;
4)将酱料、调味料和增味料混合均匀,经真空包装、杀菌,入库。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种紫菜桂花营养调味料,其特征在于:由紫菜8-12份、桂花8-12份、金银花1-3份、柿子叶2-4份、葛花1-3份、油菜苔2-4份、香蕉皮1-2份、竹荪3-5份、椰子皮1-2份、白芷1-2份、红葡萄酒10-15份、芦荟肉1-3份、公丁香1-3份、佩兰1-2份、茼蒿4-6份、青梅肉1-3份、蚕豆酱10-20份、花椒1-1.5份、海藻1-3份、橄榄肉2-4份、生姜片1-3份、黄山毛峰1-3份、芹菜叶1-2份、陈皮酒10-15份、黄芪1-2份及虾米4-6份组成。
2.根据权利要求1所述的紫菜桂花营养调味料,其特征在于:由紫菜10份、桂花10份、金银花2份、柿子叶3份、葛花2份、油菜苔3份、香蕉皮1份、竹荪4份、椰子皮1份、白芷1份、红葡萄酒12份、芦荟肉2份、公丁香2份、佩兰1份、茼蒿5份、青梅肉2份、蚕豆酱15份、花椒1份、海藻2份、橄榄肉3份、生姜片2份、黄山毛峰2份、芹菜叶1份、陈皮酒12份、黄芪1份及虾米5份组成。
3.一种制备权利要求1或2所述紫菜桂花营养调味料的方法,其特征在于:包括如下方法步骤,
1)将紫菜、桂花、油菜苔及茼蒿在纯净水中浸泡3-6小时后捞出并冲洗干净,待沥干水后切成碎菜末,将碎菜末掺入蚕豆酱中混匀,然后装入容器密封,待35天后将酱取出,放入烘干机烘干,至水分含量在30%以内,然后粉碎呈细末,制成酱料待用;
2)将金银花、柿子叶、葛花、香蕉皮、椰子皮、白芷、公丁香、佩兰、花椒、生姜片、黄山毛峰、芹菜叶及黄芪放入红葡萄酒中浸泡3-5天,过滤后取浸泡液待用,将浸泡液浓缩,得固体浓缩物,将固体浓缩物粉碎,制得调味料待用;
3)将芦荟肉、青梅肉、橄榄肉及海藻一起放入陈皮酒中浸泡5-7天后将陈皮酒倒出,将浸泡后的果肉烘干后与竹荪和虾米一起粉碎成颗粒,得增味料待用;
4)将酱料、调味料和增味料混合均匀,经真空包装、杀菌,入库。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410212346.8A CN104000153B (zh) | 2014-05-19 | 2014-05-19 | 紫菜桂花营养调味料 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410212346.8A CN104000153B (zh) | 2014-05-19 | 2014-05-19 | 紫菜桂花营养调味料 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104000153A true CN104000153A (zh) | 2014-08-27 |
CN104000153B CN104000153B (zh) | 2015-07-29 |
Family
ID=51361277
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410212346.8A Expired - Fee Related CN104000153B (zh) | 2014-05-19 | 2014-05-19 | 紫菜桂花营养调味料 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104000153B (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104397657A (zh) * | 2014-10-30 | 2015-03-11 | 界首市东城金玉满堂大酒店 | 一种干烧臭桂鱼腌制料及用该腌制料烧制臭桂鱼的方法 |
CN105124506A (zh) * | 2015-08-25 | 2015-12-09 | 郎溪县睿智生产力促进中心有限公司 | 一种麻婆豆腐调料包 |
CN105124540A (zh) * | 2015-08-25 | 2015-12-09 | 郎溪县睿智生产力促进中心有限公司 | 一种豆腐乳调味酱 |
CN105192680A (zh) * | 2015-10-29 | 2015-12-30 | 青岛海之源智能技术有限公司 | 一种功能性海藻酱及其制备方法 |
CN110419715A (zh) * | 2019-08-05 | 2019-11-08 | 福建冠丰生物科技有限公司 | 一种紫菜虾米复合风味酱料及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103053980A (zh) * | 2012-12-24 | 2013-04-24 | 林南 | 一种汤料的调料包 |
CN103251024A (zh) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | 一种果蔬复合调味料及其生产方法 |
CN103621963A (zh) * | 2013-12-02 | 2014-03-12 | 安徽味仙食品有限公司 | 一种麻辣蔬菜鲜调味品 |
-
2014
- 2014-05-19 CN CN201410212346.8A patent/CN104000153B/zh not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103053980A (zh) * | 2012-12-24 | 2013-04-24 | 林南 | 一种汤料的调料包 |
CN103251024A (zh) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | 一种果蔬复合调味料及其生产方法 |
CN103621963A (zh) * | 2013-12-02 | 2014-03-12 | 安徽味仙食品有限公司 | 一种麻辣蔬菜鲜调味品 |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104397657A (zh) * | 2014-10-30 | 2015-03-11 | 界首市东城金玉满堂大酒店 | 一种干烧臭桂鱼腌制料及用该腌制料烧制臭桂鱼的方法 |
CN105124506A (zh) * | 2015-08-25 | 2015-12-09 | 郎溪县睿智生产力促进中心有限公司 | 一种麻婆豆腐调料包 |
CN105124540A (zh) * | 2015-08-25 | 2015-12-09 | 郎溪县睿智生产力促进中心有限公司 | 一种豆腐乳调味酱 |
CN105192680A (zh) * | 2015-10-29 | 2015-12-30 | 青岛海之源智能技术有限公司 | 一种功能性海藻酱及其制备方法 |
CN110419715A (zh) * | 2019-08-05 | 2019-11-08 | 福建冠丰生物科技有限公司 | 一种紫菜虾米复合风味酱料及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN104000153B (zh) | 2015-07-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103704674A (zh) | 一种牛肉蚕豆酱及其加工方法 | |
CN104000153A (zh) | 紫菜桂花营养调味料 | |
CN104187533A (zh) | 一种养生牛肉汤调味料及其加工方法 | |
CN104920942A (zh) | 一种富硒红薯粉丝及其生产方法 | |
CN104000151B (zh) | 一种肉类调味品及制备方法 | |
CN103637131A (zh) | 一种香辣酱菊芋及其制备方法 | |
CN104286890A (zh) | 一种开胃酱香卤牛肉及其制备方法 | |
CN104365869A (zh) | 牛肉夹心豆干及其制备方法 | |
CN104000154B (zh) | 降脂疏肝复合调味料及制备方法 | |
CN103519229A (zh) | 一种果肉香肠的加工方法 | |
CN104055055A (zh) | 乌梅马鞭草营养调味料 | |
CN105285834A (zh) | 一种风味大头菜的腌制工艺 | |
CN104799239A (zh) | 一种红烧肉调味料及其制备方法 | |
CN105581261A (zh) | 一种养胃的猪肉脯及其制备方法 | |
CN104256516A (zh) | 一种香辣糟卤牛肉酱及其加工方法 | |
CN103445212A (zh) | 一种促消化果脯香肠的加工方法 | |
CN103504442B (zh) | 一种荸荠速溶粉及其制备方法 | |
CN104522688A (zh) | 瓜蒌镇咳祛痰型牛肉及其制备方法 | |
CN103932091B (zh) | 一种黑麦补肾薯条及其制备方法 | |
CN104351813A (zh) | 清内热型海带味牛肉串及其制备方法 | |
CN103932097A (zh) | 一种蔬菜防癌薯条及其制备方法 | |
CN103815252A (zh) | 一种蟹黄果味糯米粉及其制备方法 | |
CN103689480B (zh) | 一种海苔风味脱水紫薯片及其制备方法 | |
CN104366541A (zh) | 理气活血型玫瑰花味鸡肉串及其制备方法 | |
CN105212182A (zh) | 一种柚茶香辣肉酱及其加工方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CP01 | Change in the name or title of a patent holder |
Address after: 236500 Industrial Park, Fuyang City, Anhui Province Patentee after: Anhui wonder food Polytron Technologies Inc Address before: 236500 Industrial Park, Fuyang City, Anhui Province Patentee before: Anhui Zhenweiqi Flavouring Foods Co., Ltd. |
|
CP01 | Change in the name or title of a patent holder | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150729 Termination date: 20210519 |
|
CF01 | Termination of patent right due to non-payment of annual fee |