CN104172064A - Production method for liquid pickling material - Google Patents
Production method for liquid pickling material Download PDFInfo
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- CN104172064A CN104172064A CN201410316635.2A CN201410316635A CN104172064A CN 104172064 A CN104172064 A CN 104172064A CN 201410316635 A CN201410316635 A CN 201410316635A CN 104172064 A CN104172064 A CN 104172064A
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- China
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- preserved materials
- liquid
- production method
- date
- tarragon
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- 239000000463 material Substances 0.000 title claims abstract description 51
- 239000007788 liquid Substances 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000005554 pickling Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 21
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 21
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 21
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 20
- 235000020234 walnut Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 19
- 240000007049 Juglans regia Species 0.000 claims abstract 5
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 19
- 240000001851 Artemisia dracunculus Species 0.000 claims description 19
- 244000028550 Auricularia auricula Species 0.000 claims description 19
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 19
- 239000009636 Huang Qi Substances 0.000 claims description 19
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 18
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 18
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 18
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 18
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 18
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 18
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 18
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 18
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 18
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 18
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 18
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 18
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 18
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 18
- 240000001341 Reynoutria japonica Species 0.000 claims description 18
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 15
- 238000010298 pulverizing process Methods 0.000 claims description 14
- 240000002234 Allium sativum Species 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 12
- 235000004611 garlic Nutrition 0.000 claims description 12
- 235000008397 ginger Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 230000029087 digestion Effects 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 240000000171 Crataegus monogyna Species 0.000 claims 4
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 235000010894 Artemisia argyi Nutrition 0.000 abstract 1
- 241001435059 Artemisia argyi Species 0.000 abstract 1
- 241000045403 Astragalus propinquus Species 0.000 abstract 1
- 241000221377 Auricularia Species 0.000 abstract 1
- 235000017159 Crataegus pinnatifida Nutrition 0.000 abstract 1
- 241000657480 Crataegus pinnatifida Species 0.000 abstract 1
- 241001289529 Fallopia multiflora Species 0.000 abstract 1
- 241000244365 Ligusticum sinense Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 235000004879 dioscorea Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 15
- 241001092040 Crataegus Species 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 9
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000002180 anti-stress Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a production method for a liquid pickling material. The liquid pickling material is characterized by being composed of following main components in percentage by mass: 10-20% of Chinese yams, 10-15% of five-spice powder, 1-3% of artemisia argyi, 1-2% of walnut kernels, 1-2% of fallopia multiflora, 2-4% of auricularia auricular, 2-5% of astragalus membranaceus, 1-3% of crataegus pinnatifida bunge, 40-50% of table salt, 1-3% of jujubes, 1-3% of lotus seeds, 1-3% of ligusticum chuanxiong hort, and a residual amount of water.
Description
Technical field
The present invention relates to a kind of production method of flavoring, relate in particular to a kind of production method of liquid preserved materials, belong to seasoning tablet processing technique field.
Background technology
Along with expanding economy and social progress, common people's living standard is also in continuous improve, flavoring is also proposed to more requirement simultaneously, existing preserved materials is mostly pulverulence, use very inconvenient, secondly, existing preserved materials mostly taste is single, and consumer wishes nutritive value better and the better abundant preserved materials of taste.Therefore, a kind of new technical scheme of exigence solves the problems of the technologies described above.
Summary of the invention
In order to solve the problem of above-mentioned existence, the invention discloses a kind of production method of liquid preserved materials, the method simply, easily operation, and this preserved materials business be worth abundant, taste better, all-ages.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of liquid preserved materials, is characterized in that, the key component of described preserved materials is as follows, according to mass percent, and Chinese yam 10-20%, five-spice powder 10-15%, tarragon 1-3%, walnut kernel 1-2%, the fleece-flower root 1-2%, auricularia auriculajudae 2-4%, the Radix Astragali 2-5%, hawthorn 1-3%, salt 40-50%, date 1-3%, lotus seeds 1-3%, rhizome of chuanxiong 1-3%, all the other are water.
As a modification of the present invention, the production method of described liquid preserved materials also comprises 1-3% garlic.
As a modification of the present invention, the production method of described liquid preserved materials also comprises 1-3% ginger.
A production method for liquid preserved materials, is characterized in that, the key component of described preserved materials is as follows, according to mass percent, Chinese yam 15-18%, five-spice powder 11-14%, tarragon 1.5-2.5%, walnut kernel 1-2%, the fleece-flower root 1-2%, auricularia auriculajudae 2.5-3.5%, the Radix Astragali 2.5-4.5%, hawthorn 1.5-2.5%, salt 41-49%, date 1.5-2.5%, lotus seeds 1-3%, rhizome of chuanxiong 1-3%, garlic 1-3%, ginger 1-3%, all the other are water.
A production method for liquid preserved materials, is characterized in that, described preserved materials is by forming below, according to mass percent, Chinese yam 17%, five-spice powder 12%, tarragon 2%, walnut kernel 1%, the fleece-flower root 1%, auricularia auriculajudae 2%, the Radix Astragali 2%, hawthorn 2%, salt 43%, date 2%, lotus seeds 1%, rhizome of chuanxiong 1%, garlic 1%, ginger 1%, all the other are water.
A production method for liquid preserved materials, is characterized in that, said method comprising the steps of; 1) raw material is processed, by Chinese yam, and five-spice powder, tarragon, walnut kernel, the fleece-flower root, auricularia auriculajudae, the Radix Astragali, hawthorn, salt, date, lotus seeds, rhizome of chuanxiong, be placed in beater grinder and pulverize, the granularity of pulverizing below 2mm, 2) add water and mix, raw material after above-mentioned pulverizing is put into the container of sealing, stirs, and adopts hot water to mix; 3) steaming, adopts atmospheric cooking equipment to carry out boiling, and digestion time is 20-30 minutes; 4) mixture step 3 being obtained carries out expanding treatment; 5) sterilization l hour at the temperature of 100 ℃, can obtain liquid-liquid preserved materials.
With respect to prior art, advantage of the present invention is as follows, 1) whole method is simple, easily operation; 2), added tarragon in this preserved materials, walnut kernel, rhizome of chuanxiong, garlic, date, auricularia auriculajudae, lotus seeds, the Radix Astragali, ginger, by composition synergy each other, make this preserved materials can delaying senility function, remove free radical, enhancement of SOD is active; There is effect for reducing blood fat, significantly reduce blood cholesterol, triglycerides, reduction low-density lipoprotein, improve blood viscosity, regulate anti-stress ability; Improve and regulate immunologic function; Date in the technical program and lotus seeds share, and energy tonifying middle-Jiao and Qi, strengthening the spleen and stomach, reach the effect that increases appetite, antidiarrheal; Benefiting qi and nourishing blood, can promote the vigour of health, strengthens immunity, and in addition, above-mentioned raw materials cost is lower, and raw material sources are extensive, are convenient to promote the use of on a large scale; 3) this liquid preserved materials is easy to use, and the maintenance phase is longer; 3) this preserved materials mouthfeel is strong fragrant and sweet, and nutritive value is abundant.
The specific embodiment
Those skilled in the art of the present technique are appreciated that unless otherwise defined, all terms used herein, comprise technical term and scientific terminology have with the present invention under the identical meaning of the general understanding of those of ordinary skill in field.Should also be understood that such as those terms that define in general dictionary and should be understood to have the consistent meaning of meaning in the context with prior art, unless and definition as here, can not explain by idealized or too formal implication.
embodiment 1:
A production method for liquid preserved materials, the key component of described preserved materials is as follows, according to mass percent, Chinese yam 10-20%, five-spice powder 10%, tarragon 1%, walnut kernel 1%, the fleece-flower root 1%, auricularia auriculajudae 2%, the Radix Astragali 2%, hawthorn 1%, salt 40%, date 1%, lotus seeds 1%, rhizome of chuanxiong 1%, garlic 1%, ginger 1%, all the other are water.Said method comprising the steps of; 1) raw material is processed, by Chinese yam, and five-spice powder, tarragon, walnut kernel, the fleece-flower root, auricularia auriculajudae, the Radix Astragali, hawthorn, salt, date, lotus seeds, rhizome of chuanxiong, be placed in beater grinder and pulverize, the granularity of pulverizing below 2mm, 2) add water and mix, raw material after above-mentioned pulverizing is put into the container of sealing, stirs, and adopts hot water to mix; 3) steaming, adopts atmospheric cooking equipment to carry out boiling, and digestion time is 20-30 minutes; 4) mixture step 3 being obtained carries out expanding treatment; 5) sterilization l hour at the temperature of 100 ℃, can obtain liquid-liquid preserved materials.
embodiment 2:
A production method for liquid preserved materials, the key component of described preserved materials is as follows, according to mass percent, Chinese yam 18%, five-spice powder 5%, tarragon 3%, walnut kernel 2%, the fleece-flower root 2%, auricularia auriculajudae 3%, the Radix Astragali 4%, hawthorn 3%, salt 45%, date 1%, lotus seeds 1%, rhizome of chuanxiong 1%, garlic 2%, ginger 2%, all the other are water.Said method comprising the steps of; 1) raw material is processed, by Chinese yam, and five-spice powder, tarragon, walnut kernel, the fleece-flower root, auricularia auriculajudae, the Radix Astragali, hawthorn, salt, date, lotus seeds, rhizome of chuanxiong, be placed in beater grinder and pulverize, the granularity of pulverizing below 2mm, 2) add water and mix, raw material after above-mentioned pulverizing is put into the container of sealing, stirs, and adopts hot water to mix; 3) steaming, adopts atmospheric cooking equipment to carry out boiling, and digestion time is 20-30 minutes; 4) mixture step 3 being obtained carries out expanding treatment; 5) sterilization l hour at the temperature of 100 ℃, can obtain liquid-liquid preserved materials.
embodiment 3:
A production method for liquid preserved materials, the key component of described preserved materials is as follows, according to mass percent, Chinese yam 15%, five-spice powder 11%, tarragon 1.5%, walnut kernel 1%, the fleece-flower root 1%, auricularia auriculajudae 2.5%, the Radix Astragali 2.5%, hawthorn 1.5%, salt 41%, date 1.5%, lotus seeds 1%, rhizome of chuanxiong 1%, garlic 1%, ginger 1%, all the other are water; Said method comprising the steps of; 1) raw material is processed, by Chinese yam, and five-spice powder, tarragon, walnut kernel, the fleece-flower root, auricularia auriculajudae, the Radix Astragali, hawthorn, salt, date, lotus seeds, rhizome of chuanxiong, be placed in beater grinder and pulverize, the granularity of pulverizing below 2mm, 2) add water and mix, raw material after above-mentioned pulverizing is put into the container of sealing, stirs, and adopts hot water to mix; 3) steaming, adopts atmospheric cooking equipment to carry out boiling, and digestion time is 20-30 minutes; 4) mixture step 3 being obtained carries out expanding treatment; 5) sterilization l hour at the temperature of 100 ℃, can obtain liquid-liquid preserved materials.
embodiment 4:
A production method for liquid preserved materials, the key component of described preserved materials is as follows, according to mass percent, Chinese yam 16%, five-spice powder 12%, tarragon 2.5%, walnut kernel 2%, the fleece-flower root 2%, auricularia auriculajudae 3.5%, the Radix Astragali 2.5%, hawthorn 1.5%, salt 46%, date 1.5%, lotus seeds 1%, rhizome of chuanxiong 1%, garlic 1%, ginger 1%, all the other are water; Said method comprising the steps of; 1) raw material is processed, by Chinese yam, and five-spice powder, tarragon, walnut kernel, the fleece-flower root, auricularia auriculajudae, the Radix Astragali, hawthorn, salt, date, lotus seeds, rhizome of chuanxiong, be placed in beater grinder and pulverize, the granularity of pulverizing below 2mm, 2) add water and mix, raw material after above-mentioned pulverizing is put into the container of sealing, stirs, and adopts hot water to mix; 3) steaming, adopts atmospheric cooking equipment to carry out boiling, and digestion time is 20-30 minutes; 4) mixture step 3 being obtained carries out expanding treatment; 5) sterilization l hour at the temperature of 100 ℃, can obtain liquid-liquid preserved materials.
embodiment 5:
A production method for liquid preserved materials, described preserved materials is by forming below, according to mass percent, Chinese yam 17%, five-spice powder 12%, tarragon 2%, walnut kernel 1%, the fleece-flower root 1%, auricularia auriculajudae 2%, the Radix Astragali 2%, hawthorn 2%, salt 43%, date 2%, lotus seeds 1%, rhizome of chuanxiong 1%, garlic 1%, ginger 1%, all the other are water.Said method comprising the steps of; 1) raw material is processed, by Chinese yam, and five-spice powder, tarragon, walnut kernel, the fleece-flower root, auricularia auriculajudae, the Radix Astragali, hawthorn, salt, date, lotus seeds, rhizome of chuanxiong, be placed in beater grinder and pulverize, the granularity of pulverizing below 2mm, 2) add water and mix, raw material after above-mentioned pulverizing is put into the container of sealing, stirs, and adopts hot water to mix; 3) steaming, adopts atmospheric cooking equipment to carry out boiling, and digestion time is 20-30 minutes; 4) mixture step 3 being obtained carries out expanding treatment; 5) sterilization l hour at the temperature of 100 ℃, can obtain liquid-liquid preserved materials.
Claims (6)
1. a production method for liquid preserved materials, is characterized in that, the key component of described preserved materials is as follows, according to mass percent, Chinese yam 10-20%, five-spice powder 10-15%, tarragon 1-3%, walnut kernel 1-2%, the fleece-flower root 1-2%, auricularia auriculajudae 2-4%, the Radix Astragali 2-5%, hawthorn 1-3%, salt 40-50%, date 1-3%, lotus seeds 1-3%, rhizome of chuanxiong 1-3%, all the other are water.
2. the production method of liquid preserved materials according to claim 1, is characterized in that, described liquid preserved materials also comprises 1-3% garlic.
3. the production method of liquid preserved materials according to claim 2, is characterized in that, described liquid preserved materials also comprises 1-3% ginger.
4. a production method for liquid preserved materials, is characterized in that, the key component of described preserved materials is as follows, according to mass percent, Chinese yam 15-18%, five-spice powder 11-14%, tarragon 1.5-2.5%, walnut kernel 1-2%, the fleece-flower root 1-2%, auricularia auriculajudae 2.5-3.5%, the Radix Astragali 2.5-4.5%, hawthorn 1.5-2.5%, salt 41-49%, date 1.5-2.5%, lotus seeds 1-3%, rhizome of chuanxiong 1-3%, garlic 1-3%, ginger 1-3%, all the other are water.
5. a production method for liquid preserved materials, is characterized in that, described preserved materials is by forming below, according to mass percent, Chinese yam 17%, five-spice powder 12%, tarragon 2%, walnut kernel 1%, the fleece-flower root 1%, auricularia auriculajudae 2%, the Radix Astragali 2%, hawthorn 2%, salt 43%, date 2%, lotus seeds 1%, rhizome of chuanxiong 1%, garlic 1%, ginger 1%, all the other are water.
6. the method for the raw material production preserved materials described in employing claim 1-5, is characterized in that, said method comprising the steps of;
1) raw material is processed, by Chinese yam, and five-spice powder, tarragon, walnut kernel, the fleece-flower root, auricularia auriculajudae, the Radix Astragali, hawthorn, salt, date, lotus seeds, rhizome of chuanxiong, be placed in beater grinder and pulverize, the granularity of pulverizing below 2mm, 2) add water and mix, raw material after above-mentioned pulverizing is put into the container of sealing, stirs, and adopts hot water to mix; 3) steaming, adopts atmospheric cooking equipment to carry out boiling, and digestion time is 20-30 minutes; 4) mixture step 3 being obtained carries out expanding treatment; 5) sterilization l hour at the temperature of 100 ℃, can obtain liquid-liquid preserved materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410316635.2A CN104172064A (en) | 2014-07-06 | 2014-07-06 | Production method for liquid pickling material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410316635.2A CN104172064A (en) | 2014-07-06 | 2014-07-06 | Production method for liquid pickling material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104172064A true CN104172064A (en) | 2014-12-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410316635.2A Pending CN104172064A (en) | 2014-07-06 | 2014-07-06 | Production method for liquid pickling material |
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| Country | Link |
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| CN (1) | CN104172064A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105069A (en) * | 2015-07-28 | 2015-12-02 | 江苏味门食品有限公司 | Flavoring production method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091917A (en) * | 1993-11-23 | 1994-09-14 | 阎文长 | Baste and production method thereof |
| CN103330182A (en) * | 2013-07-16 | 2013-10-02 | 常爱云 | Health-care sauce and preparation method thereof |
| CN103610008A (en) * | 2013-11-25 | 2014-03-05 | 安徽强旺调味食品有限公司 | Liquid seasoning composition with effect of controlling hyperlipidemia and preparation method thereof |
-
2014
- 2014-07-06 CN CN201410316635.2A patent/CN104172064A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091917A (en) * | 1993-11-23 | 1994-09-14 | 阎文长 | Baste and production method thereof |
| CN103330182A (en) * | 2013-07-16 | 2013-10-02 | 常爱云 | Health-care sauce and preparation method thereof |
| CN103610008A (en) * | 2013-11-25 | 2014-03-05 | 安徽强旺调味食品有限公司 | Liquid seasoning composition with effect of controlling hyperlipidemia and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105069A (en) * | 2015-07-28 | 2015-12-02 | 江苏味门食品有限公司 | Flavoring production method |
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Application publication date: 20141203 |