CN104905201A - Hotpot condiment containing traditional Chinese medicines - Google Patents
Hotpot condiment containing traditional Chinese medicines Download PDFInfo
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- CN104905201A CN104905201A CN201510305708.2A CN201510305708A CN104905201A CN 104905201 A CN104905201 A CN 104905201A CN 201510305708 A CN201510305708 A CN 201510305708A CN 104905201 A CN104905201 A CN 104905201A
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- 235000013409 condiments Nutrition 0.000 title abstract 5
- 229940126680 traditional chinese medicines Drugs 0.000 title 1
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 35
- 239000003814 drug Substances 0.000 claims abstract description 31
- 235000013599 spices Nutrition 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 13
- 240000006677 Vicia faba Species 0.000 claims abstract description 13
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000013405 beer Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 239000011435 rock Substances 0.000 claims abstract description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 6
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 6
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 6
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 29
- 239000001390 capsicum minimum Substances 0.000 claims description 29
- 240000007594 Oryza sativa Species 0.000 claims description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims description 20
- 235000009566 rice Nutrition 0.000 claims description 20
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 14
- 235000014121 butter Nutrition 0.000 claims description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 241000158764 Murraya Species 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 240000003889 Piper guineense Species 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 244000061458 Solanum melongena Species 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 210000002784 stomach Anatomy 0.000 abstract description 8
- 230000003796 beauty Effects 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 230000000857 drug effect Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 238000010792 warming Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 241000572573 Alpinia tonkinensis Species 0.000 abstract 1
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 abstract 1
- 240000006461 Hedysarum alpinum var. americanum Species 0.000 abstract 1
- 241000244365 Ligusticum sinense Species 0.000 abstract 1
- 240000001899 Murraya exotica Species 0.000 abstract 1
- 235000008766 Murraya exotica Nutrition 0.000 abstract 1
- 235000009696 Murraya paniculata Nutrition 0.000 abstract 1
- 241000159443 Myrcia Species 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 239000003760 tallow Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 16
- 241000234314 Zingiber Species 0.000 description 8
- 239000002304 perfume Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- 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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- Seasonings (AREA)
Abstract
The invention discloses a hotpot condiment. The hotpot condiment is prepared from the following materials in parts by weight: 200-300 parts of beef tallow, 50-150 parts of ciba-chilies, 10-25 parts of gingers, 3-6 parts of peppers, 5-15 parts of fermented soya beans, 5-15 parts of thick broad-bean sauce, 5-10 parts of garlic, 15-20 parts of beer, 15-30 parts of traditional Chinese medicine spices and 2-4 parts of rock candies; and the traditional Chinese medicine spices are composed of the following components in parts by weight: 5-10 parts of fennels, 3-5 parts of cloves, 5-8 parts of netmeg, 3-6 parts of lemon grass, 5-8 parts of momordica grosvenori, 3-5 parts of alpinia tonkinensis gagnep, 5-10 parts of fructus amomi, 3-6 parts of ligusticum chuanxiong hort, 5-9 parts of amomum tsao-ko, 6-10 parts of cinnamon, 10-15 parts of murraya paniculata, 3-6 parts of liquorice roots and 5-8 parts of myrcia. The hotpot condiment disclosed by the invention has the characteristics of being beautiful, tender, hot, crispy and delicious, having relatively red color and the like; and drug effects of all the traditional Chinese medicine spices are matched so that the hotpot condiment has the functions of resisting diseases, resisting ageing, tonifying spleen and tonifying Yang, nourishing and keeping beauty, warming stomach and dispelling cold.
Description
Technical field
The present invention relates to a kind of chafing dish bottom flavorings, particularly relate to the chafing dish bottom flavorings containing Chinese medicine.
Background technology
Chafing dish has long history in China, is a kind of catering mode of the instant by numerous consumers welcomed.As everyone knows, chafing dish bottom flavorings determines taste and the mouthfeel of chafing dish.Therefore for meeting the demand of people, market there is the chafing dish bottom flavorings of different taste.Along with improving constantly of people's quality of life, people, while pursuit chafing dish bottom flavorings taste, also more focus on the requirement to health.The at present existing chafing dish bottom flavorings adding Chinese herbal medicine, the nutriment making people can obtain again some while edible chafing dish delicious food to be difficult in food at ordinary times obtain, so the chafing dish bottom flavorings being raw material with the Chinese herbal medicine of integration of drinking and medicinal herbs, market demand is huge.
Summary of the invention
The object of this invention is to provide a kind of chafing dish bottom flavorings containing Chinese medicine, there is peppery and not dry, fiber crops and not strong, pure in mouth feel, return sweet fresh perfume (or spice), various Chinese medicine spices drug effect collocation, there is anti-disease, anti-ageing, tonifying kidney and strengthening yang, nourishing beauty treatment, the characteristic chafing dish of effect of warming stomach for dispelling cold.
The present invention is achieved through the following technical solutions:
A chafing dish bottom flavorings containing Chinese medicine, the composition by following parts by weight: butter 200-300 part, glutinous rice cake capsicum 50-150 part, old ginger 10-25 part, Chinese prickly ash 3-6 part, fermented soya bean 5-15 part, thick broad-bean sauce 5-15 part, garlic 5-10 part, beer 15-20 part, Chinese medicine spices 15-30 part, rock sugar 2-4 part;
Described Chinese medicine spices is made up of following parts by weight of component: fennel 5-10 part, cloves 3-5 part, meat buckle 5-8 part, lemon-grass 3-6 part, Momordica grosvenori 5-8 part, white cool 3-5 part, fructus amomi 5-10 part, fragrant fruit 3-6 part, tsaoko 5-9 part, cassia bark 6-10 part, murraya paniculataJack 10-15 part, Radix Glycyrrhizae 3-6 part, spiceleaf 5-8 part;
Employing following steps make:
(1) smash into the block capsicum of 1cm*1cm size after being boiled by capsicum to pieces, obtain glutinous rice cake capsicum;
(2) cook butter boiled 30-45 minute, dryouies moisture; Lower old ginger fries 1-3 minute; Lower garlic fries 1-3 minute; Lower glutinous rice cake capsicum 1/3 fries 5-8 minute; 4-5 minute fried by lower thick broad-bean sauce, fermented soya bean; Again the glutinous rice cake Pepper of remaining 2/3 is slowly descended for several times, fried 4-7 minute; Lower Chinese medicine spices, fries 2-4 minute; Lower rock sugar frying 1-3 minute; 3-5 minute fried by lower Chinese prickly ash; Make mouthfeel with beer is tasty more sweet-smelling is strong, obtain chafing dish bottom flavorings of the present invention.
The raw material that the present invention adopts is commercially available prod.
Preferably, its off-white color of requirement that butter preferably adopt Inner Mongol to produce, evenly, butter taste is aromatic; The fresh capsicum that capsicum preferably adopts sky, Hebei hawk to produce, its length 6 to 7cm is best; The Chinese prickly ash that Chinese prickly ash preferably adopts Mao County or Wenchuan to produce, requires aubergine, and 4 a branch of is advisable, and the Pixian bean sauce that thick broad-bean sauce preferably adopts Pixian County to produce, requires color and luster glow, Yongchuan fermented soya bean that fermented soya bean preferably adopt Yongchuan to produce, and require uniform particles, beans perfume (or spice) is pleasant.
The advantage that the present invention has and good effect are: the present invention is except having numb, peppery, fresh, fragrant, the large characteristic of Hui Tianwu of Chongqing tradition chafing dish, have more beautiful, tender, boiling hot, crisp, refreshing, the fresher feature such as dense of look more glow, taste, has shown the positive popular pot of alcohol: peppery and not dry, fiber crops and not strong, pure in mouth feel, return the Chongqing Characteristic chafing dish of sweet fresh perfume (or spice).The chafing dish bottom flavorings of frying of the present invention, technique is unique, overcome after eating up chafing dish easily get angry, the shortcoming of digestive discomfort.The present invention adopts plurality of Chinese spices to have unique Chinese medicine conditioning special efficacy, cool in vain, the pungent cool micro-hardship of taste, and the effect of have warm stomach promoting the circulation of qi, eliminating dampness with aromatics, can remove peculiar smell in the cooking; Fennel energy stimulating gastrointestinal neural blood vessel, promotes digestive juice secretion, increases gastrointestinal peristalsis, gets rid of the gas accumulated, has effect of stomach invigorating, commendation; Fructus amomi property and flavor of peppery and warm, returns stomach, spleen, kidney channel, has effect of dampness elimination promoting the circulation of qi; The shell of fructus amomi is called arenaceous shell, also has the effect of awake stomach of regulating the flow of vital energy: fragrant fruit is the food materials that color has concurrently, has the effects such as beauty treatment and establishing-Yang; Tsaoko: have fall apart cold, eliminating phlegm of eliminating dampness to cut cruel effect: cassia bark has except effect that is cold, stomach invigorating; Murraya paniculataJack expels pathogenic wind from the body surface, effect of promoting qi circulation and relieving pain; Radix Glycyrrhizae taste is sweet, can lower or alleviate bias, the toxicity of other drug, and tool is auxiliary, coordinate, tender taste effect; Spiceleaf taste is pungent, and gas is fragrant, warm in nature loose.Control rheumatism, effect of hernia; Fennel has effect of spleen benefiting and stimulating the appetite; Cloves has effect for the treatment of bronchitis, indigestion; Radix Glycyrrhizae has effect of heat-clearing toxin expelling, expelling phlegm and arresting coughing.Therefore after using the method for the invention frying chafing dish bottom flavorings, its color and luster glow, vegetable is rinsed and is scalded rear nondiscolouring, and vegetable taste is full, mellow and full; Adopt Chinese medicine spices to render palatable, fresh perfume is natural and aftertaste is long, and various Chinese medicine spices drug effect collocation, has anti-disease, anti-ageing, tonifying kidney and strengthening yang, nourishing beauty treatment, effect of warming stomach for dispelling cold.
Detailed description of the invention
Embodiment 1:
A chafing dish bottom flavorings containing Chinese medicine, the composition by following parts by weight: butter 220g, glutinous rice cake capsicum 80g, old ginger 18g part, Chinese prickly ash 4g, fermented soya bean 8g, thick broad-bean sauce 6g, garlic 7g, beer 15g, Chinese medicine spices 20g, rock sugar 2g;
Described Chinese medicine spices is made up of following parts by weight of component: 5 parts, fennel, cloves 4 parts, meat buckle 6 parts, lemon-grass 3 parts, Momordica grosvenori 8 parts, in vain cool 5 parts, fructus amomi 5 parts, fragrant fruit 6 parts, tsaoko 9 parts, 6 parts, cassia bark, murraya paniculataJack 15 parts, 4 parts, Radix Glycyrrhizae, spiceleaf 6 parts;
Employing following steps make:
(1) smash into the block capsicum of 1cm*1cm size after being boiled by capsicum to pieces, obtain glutinous rice cake capsicum;
(2) butter are cooked boiled 30 minutes, dryout moisture; Lower old ginger fries 2 minutes; Lower garlic fries 3 minutes; Lower glutinous rice cake capsicum 1/3 fries 8 minutes; Lower thick broad-bean sauce, fermented soya bean are fried about 5 minutes; Again the glutinous rice cake Pepper of remaining 2/3 is slowly descended for several times, fried 7 minutes; Lower Chinese medicine spices, fries 3 minutes; Lower rock sugar frying 2 minutes; Lower Chinese prickly ash fries 4 minutes; Make mouthfeel with beer is tasty more sweet-smelling is strong, obtain chafing dish bottom flavorings of the present invention.
Embodiment 2:
A chafing dish bottom flavorings containing Chinese medicine, the composition by following parts by weight: butter 240g, glutinous rice cake capsicum 100g, old ginger 20g, Chinese prickly ash 5g, fermented soya bean 10g, thick broad-bean sauce 8g, garlic 8g, beer 18g, Chinese medicine spices 18g, rock sugar 3g;
Described Chinese medicine spices is made up of following parts by weight of component: 6 parts, fennel, cloves 4 parts, meat buckle 8 parts, lemon-grass 5 parts, Momordica grosvenori 8 parts, in vain cool 3 parts, fructus amomi 7 parts, fragrant fruit 3 parts, tsaoko 6 parts, 8 parts, cassia bark, murraya paniculataJack 10 parts, 3 parts, Radix Glycyrrhizae, spiceleaf 5 parts;
Employing following steps make:
(1) smash into the block capsicum of 1cm*1cm size after being boiled by capsicum to pieces, obtain glutinous rice cake capsicum;
(2) butter are cooked boiled 35 minutes, dryout moisture; Lower old ginger fries 3 minutes; Lower garlic fries 1 minute; Lower glutinous rice cake capsicum 1/3 fries 6 minutes; Lower thick broad-bean sauce, fermented soya bean fry 4 minutes; Again the glutinous rice cake Pepper of remaining 2/3 is slowly descended for several times, fried 5 minutes; Lower Chinese medicine spices, fries 4 minutes; Lower rock sugar frying 3 minutes; Lower Chinese prickly ash fries 3 minutes; Make mouthfeel with beer is tasty more sweet-smelling is strong, obtain chafing dish bottom flavorings of the present invention.
Embodiment 3:
A chafing dish bottom flavorings containing Chinese medicine, the composition by following parts by weight: butter 280g, glutinous rice cake capsicum 140g, old ginger 25g, Chinese prickly ash 6g, fermented soya bean 15g, thick broad-bean sauce 13g, garlic 10g, beer 20g, Chinese medicine spices 30g, rock sugar 4g;
Described Chinese medicine spices is made up of following parts by weight of component: 10 parts, fennel, cloves 5 parts, meat buckle 8 parts, lemon-grass 6 parts, Momordica grosvenori 8 parts, in vain cool 4 parts, fructus amomi 10 parts, fragrant fruit 5 parts, tsaoko 8 parts, 8 parts, cassia bark, murraya paniculataJack 12 parts, 4 parts, Radix Glycyrrhizae, spiceleaf 7 parts;
Employing following steps make:
(1) smash into the block capsicum of 1cm*1cm size after being boiled by capsicum to pieces, obtain glutinous rice cake capsicum;
(2) butter are cooked boiled 45 minutes, dryout moisture; Lower old ginger fries 1 minute; Lower garlic fries 3 minutes; Lower glutinous rice cake capsicum 1/3 fries 6 minutes; Lower thick broad-bean sauce, fermented soya bean fry 4 minutes; Again the glutinous rice cake Pepper of remaining 2/3 is slowly descended for several times, fried 6 minutes; Lower Chinese medicine spices, fries 4 minutes; Lower rock sugar frying 1 minute; Lower Chinese prickly ash fries 3 minutes; Make mouthfeel with beer is tasty more sweet-smelling is strong, obtain chafing dish bottom flavorings of the present invention.
Claims (6)
1. the chafing dish bottom flavorings containing Chinese medicine, the composition by following parts by weight: butter 200-300 part, glutinous rice cake capsicum 50-150 part, old ginger 10-25 part, Chinese prickly ash 3-6 part, fermented soya bean 5-15 part, thick broad-bean sauce 5-15 part, garlic 5-10 part, beer 15-20 part, Chinese medicine spices 15-30 part, rock sugar 2-4 part;
Described Chinese medicine spices is made up of following parts by weight of component: fennel 5-10 part, cloves 3-5 part, meat buckle 5-8 part, lemon-grass 3-6 part, Momordica grosvenori 5-8 part, white cool 3-5 part, fructus amomi 5-10 part, fragrant fruit 3-6 part, tsaoko 5-9 part, cassia bark 6-10 part, murraya paniculataJack 10-15 part, Radix Glycyrrhizae 3-6 part, spiceleaf 5-8 part;
Employing following steps make:
(1) smash into the block capsicum of 1cm*1cm size after being boiled by capsicum to pieces, obtain glutinous rice cake capsicum;
(2) cook butter boiled 30-45 minute, dryouies moisture; Lower old ginger fries 1-3 minute; Lower garlic fries 1-3 minute; Lower glutinous rice cake capsicum 1/3 fries 5-8 minute; 4-5 minute fried by lower thick broad-bean sauce, fermented soya bean; Again the glutinous rice cake Pepper of remaining 2/3 is slowly descended for several times, fried 4-7 minute; Lower Chinese medicine spices, fries 2-4 minute; Lower rock sugar frying 1-3 minute; 3-5 minute fried by lower Chinese prickly ash; Make mouthfeel with beer is tasty more sweet-smelling is strong, obtain chafing dish bottom flavorings of the present invention.
2. chafing dish bottom flavorings as claimed in claim 1, preferably, the off-white color that described butter preferably adopt Inner Mongol to produce, evenly, butter.
3. chafing dish bottom flavorings as claimed in claim 1, the fresh capsicum that described capsicum adopts sky, Hebei hawk to produce, its length 6 to 7cm is best.
4. chafing dish bottom flavorings as claimed in claim 1, the Chinese prickly ash that described Chinese prickly ash preferably adopts Mao County or Wenchuan to produce, requires aubergine, and 4 a branch of is advisable.
5. chafing dish bottom flavorings as claimed in claim 1, the Pixian bean sauce that described thick broad-bean sauce preferably adopts Pixian County to produce, requires color and luster glow.
6. chafing dish bottom flavorings as claimed in claim 1, Yongchuan fermented soya bean that described fermented soya bean preferably adopt Yongchuan to produce, require uniform particles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510305708.2A CN104905201A (en) | 2015-05-29 | 2015-05-29 | Hotpot condiment containing traditional Chinese medicines |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510305708.2A CN104905201A (en) | 2015-05-29 | 2015-05-29 | Hotpot condiment containing traditional Chinese medicines |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104905201A true CN104905201A (en) | 2015-09-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510305708.2A Pending CN104905201A (en) | 2015-05-29 | 2015-05-29 | Hotpot condiment containing traditional Chinese medicines |
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| Country | Link |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373582A (en) * | 2017-08-21 | 2017-11-24 | 道真自治县辣翻天食品有限公司 | A kind of health preserving hot pot bed material |
| CN107535988A (en) * | 2017-09-06 | 2018-01-05 | 固原新月养殖有限公司 | A kind of chafing dish bottom flavorings and its preparation technology with healthcare function |
| CN107927207A (en) * | 2017-12-11 | 2018-04-20 | 广汉市航佳食品有限公司 | A kind of production technology of Chinese prickly ash butter |
| CN108094577A (en) * | 2017-12-11 | 2018-06-01 | 广汉市航佳食品有限公司 | A kind of production technology of capsicum butter |
| CN108095021A (en) * | 2017-12-14 | 2018-06-01 | 广西趣创想创客空间管理有限责任公司 | A kind of beef-flavouring chafing dish bottom flavorings and preparation method thereof |
| CN108208728A (en) * | 2016-12-14 | 2018-06-29 | 李欣欣 | Hot pot seasoning bottom material and its manufacture craft |
| CN111631377A (en) * | 2019-03-01 | 2020-09-08 | 四川申唐食品科技有限公司 | Micro hotpot condiment and preparation method thereof |
| CN111713678A (en) * | 2020-06-30 | 2020-09-29 | 成都泰罗科技有限公司 | Non-hot-processing clear oil hotpot condiment and preparation method thereof |
| CN112998235A (en) * | 2021-03-31 | 2021-06-22 | 四川省川海晨洋食品有限责任公司 | Strong-fragrance nourishing hotpot condiment and preparation method thereof |
| CN114041586A (en) * | 2021-11-30 | 2022-02-15 | 上海染炉餐饮管理有限公司 | Formula of hotpot condiment and preparation method thereof |
| CN115969027A (en) * | 2023-02-01 | 2023-04-18 | 肖彬 | Traditional Chinese medicine nourishing compound seasoning |
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Cited By (11)
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| CN107535988A (en) * | 2017-09-06 | 2018-01-05 | 固原新月养殖有限公司 | A kind of chafing dish bottom flavorings and its preparation technology with healthcare function |
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Application publication date: 20150916 |