CN105249405A - Fresh and delicious seasoning powder capable of blackening beards and improving eyesight and preparation method thereof - Google Patents
Fresh and delicious seasoning powder capable of blackening beards and improving eyesight and preparation method thereof Download PDFInfo
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- CN105249405A CN105249405A CN201510763817.9A CN201510763817A CN105249405A CN 105249405 A CN105249405 A CN 105249405A CN 201510763817 A CN201510763817 A CN 201510763817A CN 105249405 A CN105249405 A CN 105249405A
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- 230000004438 eyesight Effects 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 title claims abstract description 6
- 238000002360 preparation method Methods 0.000 title claims description 13
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 6
- 239000000463 material Substances 0.000 claims abstract description 27
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 13
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 235000020232 peanut Nutrition 0.000 claims abstract description 13
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 8
- 240000008365 Celosia argentea Species 0.000 claims abstract description 8
- 235000000722 Celosia argentea Nutrition 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 7
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000004279 alanine Nutrition 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 235000018417 cysteine Nutrition 0.000 claims abstract description 7
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000018102 proteins Nutrition 0.000 claims abstract description 4
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- 241001494479 Pecora Species 0.000 claims description 42
- 239000010775 animal oil Substances 0.000 claims description 20
- 235000008708 Morus alba Nutrition 0.000 claims description 12
- 239000005018 casein Substances 0.000 claims description 12
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 12
- 235000021240 caseins Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 8
- 241000830535 Ligustrum lucidum Species 0.000 claims description 7
- -1 Sucrose fatty ester Chemical class 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 6
- 241000218231 Moraceae Species 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 230000006318 protein oxidation Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 229960003487 xylose Drugs 0.000 claims description 6
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000004927 clay Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 239000003205 fragrance Substances 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 7
- 210000000988 bone and bone Anatomy 0.000 abstract description 6
- JZQKTMZYLHNFPL-ANYPYVPJSA-N (2e)-deca-2,4-dienal Chemical compound CCCCCC=C\C=C\C=O JZQKTMZYLHNFPL-ANYPYVPJSA-N 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 241000283707 Capra Species 0.000 abstract 3
- BSAIUMLZVGUGKX-BQYQJAHWSA-N (E)-non-2-enal Chemical compound CCCCCC\C=C\C=O BSAIUMLZVGUGKX-BQYQJAHWSA-N 0.000 abstract 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 241000207199 Citrus Species 0.000 abstract 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 1
- 229940036811 bone meal Drugs 0.000 abstract 1
- 239000002374 bone meal Substances 0.000 abstract 1
- 238000006757 chemical reactions by type Methods 0.000 abstract 1
- 235000020971 citrus fruits Nutrition 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005728 strengthening Methods 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
Abstract
The invention discloses fresh and delicious seasoning powder capable of blackening beards and improving the eyesight. The seasoning powder is prepared from, by weight, 4-5 parts of high protein oxidized goat bone oil, 100-105 parts of goat bone element enzymolysis liquid, 0.9-1 part of cysteine, 0.9-1 parts of glycine, 1.8-2 parts of alanine, 0.9-1 part of proline, 2.4-2.5 parts of xylose, 1.2-1.3 part of glucose, 11.8-12 parts of VB, 7-8 parts of fish bone meal, 3-4 parts of fermented bean curds, 12-13 parts of peanut kernels, 5-6 parts of mulberres, 1.5-2.1 parts of fructus ligustri lucidi, 1.2-2.3 parts of honeysuckle and 2-2.4 parts of seeds of feather cockscomb. The oxidized goat bone oil is added, the kinds of mutton seasoning base material volatile flavor substances can be remarkably affected, the flavor of a thermal reaction type mutton flavor seasoning base material is enhanced, and trans-2,4-decadienal and trans-2-nonenal are most crucial volatile flavor substances improving the seasoning base materials and contain sweet fragrance, green fragrance, burnt fragrance, citrus fragrance and other fragrance.
Description
Technical field
The present invention relates to food technology field, particularly relate to fresh fragrant toppings of a kind of crow palpus improving eyesight and preparation method thereof.
Background technology
China is mutton production big country, and annual Mutton yield is more than 4,000,000 tons, and the sheep bone accessory substance thereupon produced is per year over 800000 tons.Containing a large amount of grease in bone, account for bone heavy 10%, but its processing is only limitted to iundustrial oil, and abundant aliphatic acid is not effectively utilized.Oxidation of Fat and Oils is not only the main cause of becoming sour, and is also the important channel of the characteristic flavor on basis producing fatty fragrance and meat, by regulation and control fat oxidation strengthening flavouring base material local flavor, will provide new way for sheep animal oil efficiency utilization.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides fresh fragrant toppings of a kind of crow palpus improving eyesight and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fresh fragrant toppings of a kind of crow palpus improving eyesight, be made up of the raw material of following weight portion:
High protein oxidation sheep animal oil 4-5, sheep ossein enzymolysis liquid 100-105, cysteine 0.9-1, glycine 0.9-1, alanine 1.8-2, proline 0.9-1, wood sugar 2.4-2.5, glucose 1.2-1.3, VB11.8-12, fishbone dust 7-8, fermented bean curd 3-4, shelled peanut 12-13, mulberries 5-6, fruit of glossy privet 1.5-2.1, honeysuckle 1.2-2.3, seed of feather cockscomb 2-2.4;
Described high protein oxidation sheep animal oil includes:
Sucrose fatty ester 0.3-0.5, casein 4-5, sheep animal oil 90-100;
Preparation method is:
Joined by sucrose fatty ester in 40-50 times of water, add soda under stirring condition, adjustment PH is 10-12, and be heated to boiling, adding casein, be stirred to normal temperature, is casein emulsion; Sent in heating furnace by sheep animal oil, constantly pass into air, at 106-110 DEG C, heat 110-120 minute, discharging cools, and mixes, homogeneous, to obtain final product with casein emulsion;
Described sheep ossein enzymolysis liquid includes:
Sheep ossein 10-15, protease is appropriate;
Preparation method is:
Get sheep ossein, be blended into 4-5 water doubly, then add the protease of solution 2%-3%, mixing is mixed thoroughly and is placed on mixed enzymolysis 12-16 hour under 35-40 DEG C of condition, obtains sheep ossein enzymolysis liquid.
The preparation method of the described fresh fragrant toppings of a kind of crow palpus improving eyesight, comprises the following steps:
(1) by the fruit of glossy privet, honeysuckle, the seed of feather cockscomb with concentrated after the flooding of 6-9 times amount, spray-driedly obtain traditional Chinese medicine powder;
(2) mulberries are squeezed the juice, and filter to obtain mulberry juice, and fermented bean curd, shelled peanut are mixed into pot, are blended into mulberry juice and suitable quantity of water, heat and stir, and mixing decocts 20-22 minute, filter to obtain shelled peanut in pot, smash to pieces with the spoon back of the body;
(3) get step (2) gained peanut broken, mix with fishbone dust and be placed in the oil cauldron burning heat and stir-fry 8-10 minute, take out material in pot, dry in the air cool stand-by;
(4) getting sheep ossein enzymolysis liquid and cysteine, glycine, alanine, proline, wood sugar, glucose, VB and high protein is oxidized after sheep animal oil mixes and mix thoroughly, regulate initial pH6.0-6.2, to be more jointly placed in high-pressure sterilizing pot thermal response 70-75min under 108-110 DEG C of condition;
(5) terminate material in rear standing pot until step (4), remove material upper strata sheep oil; Clay into power after gained material and leftover materials combination drying, to obtain final product.
Advantage of the present invention is: research shows, interpolation sheep animal oil is especially oxidized sheep animal oil can make thermal response system generate more aldehydes volatile flavor substance; Add oxidation sheep animal oil, significantly can affect the kind of mutton taste flavouring base material volatile flavor substance, strengthen the local flavor of thermal-reactive mutton taste flavouring base material, trans-2,4-decadienal and trans-2-nonenyl aldehyde improve flavouring base material most critical volatile flavor substance, these crucial volatile materials mainly based on fatty fragrance, and comprise the fragrance such as fragrant and sweet, blue or green perfume, burnt odor and oranges and tangerines; The sheep animal oil adding appropriateness oxidation has material impact to thermal-reactive mutton taste flavouring base material volatile flavor substance, for the exploitation of high-quality mutton taste flavouring base material local flavor provides theoretical foundation;
Flavoring sweet-smelling of the present invention is good to eat, and fragrance is unique, is also added with the food medicinal materials such as the fruit of glossy privet, honeysuckle, the seed of feather cockscomb, richness has given that flavoring of the present invention tonifies the liver and kidney, crow must improving eyesight, clearing liver relieving restlessness health-care efficacy.
Detailed description of the invention
The fresh fragrant toppings of a kind of crow palpus improving eyesight, be made up of the raw material of following weight portion:
High protein oxidation sheep animal oil 4, sheep ossein enzymolysis liquid 100, cysteine 0.9, glycine 0.9, alanine 1.8, proline 0.9, wood sugar 2.4, glucose 1.2, VB11.8, fishbone dust 7, fermented bean curd 3, shelled peanut 12, mulberries 5, the fruit of glossy privet 1.5, honeysuckle 1.2, the seed of feather cockscomb 2;
Described high protein oxidation sheep animal oil includes:
Sucrose fatty ester 0.3, casein 4, sheep animal oil 90;
Preparation method is:
Joined by sucrose fatty ester in 40 times of water, add soda under stirring condition, regulate PH to be 10, be heated to boiling, adding casein, be stirred to normal temperature, is casein emulsion; Sent in heating furnace by sheep animal oil, constantly pass into air, heat 110 minutes at 106 DEG C, discharging cools, and mixes, homogeneous, to obtain final product with casein emulsion;
Described sheep ossein enzymolysis liquid includes:
Sheep ossein 10, protease is appropriate;
Preparation method is:
Get sheep ossein, be blended into the water of 4 times, then add the protease of solution 2%%, mixing is mixed thoroughly and to be placed under 35 DEG C of conditions mixed enzymolysis 12 hours, obtains sheep ossein enzymolysis liquid.
The preparation method of the described fresh fragrant toppings of a kind of crow palpus improving eyesight, comprises the following steps:
(1) by the fruit of glossy privet, honeysuckle, the seed of feather cockscomb with concentrated after the flooding of 6 times amount, spray-driedly obtain traditional Chinese medicine powder;
(2) mulberries are squeezed the juice, and filter to obtain mulberry juice, and fermented bean curd, shelled peanut are mixed into pot, are blended into mulberry juice and suitable quantity of water, heat and stir, mixing decoction 20 minutes, filter to obtain shelled peanut in pot, smash to pieces with the spoon back of the body;
(3) get step (2) gained peanut broken, mix with fishbone dust and be placed in the oil cauldron burning heat and stir-fry 8 minutes, take out material in pot, dry in the air cool stand-by;
(4) getting sheep ossein enzymolysis liquid and cysteine, glycine, alanine, proline, wood sugar, glucose, VB and high protein is oxidized after sheep animal oil mixes and mix thoroughly, regulate initial pH6.0, to be more jointly placed in high-pressure sterilizing pot thermal response 70min under 108 DEG C of conditions;
(5) terminate material in rear standing pot until step (4), remove material upper strata sheep oil; Clay into power after gained material and leftover materials combination drying, to obtain final product.
Claims (2)
1. the fresh fragrant toppings of crow palpus improving eyesight, is characterized in that being made up of the raw material of following weight portion:
High protein oxidation sheep animal oil 4-5, sheep ossein enzymolysis liquid 100-105, cysteine 0.9-1, glycine 0.9-1, alanine 1.8-2, proline 0.9-1, wood sugar 2.4-2.5, glucose 1.2-1.3, VB11.8-12, fishbone dust 7-8, fermented bean curd 3-4, shelled peanut 12-13, mulberries 5-6, fruit of glossy privet 1.5-2.1, honeysuckle 1.2-2.3, seed of feather cockscomb 2-2.4;
Described high protein oxidation sheep animal oil includes:
Sucrose fatty ester 0.3-0.5, casein 4-5, sheep animal oil 90-100;
Preparation method is:
Joined by sucrose fatty ester in 40-50 times of water, add soda under stirring condition, adjustment PH is 10-12, and be heated to boiling, adding casein, be stirred to normal temperature, is casein emulsion; Sent in heating furnace by sheep animal oil, constantly pass into air, at 106-110 DEG C, heat 110-120 minute, discharging cools, and mixes, homogeneous, to obtain final product with casein emulsion;
Described sheep ossein enzymolysis liquid includes:
Sheep ossein 10-15, protease is appropriate;
Preparation method is:
Get sheep ossein, be blended into 4-5 water doubly, then add the protease of solution 2%-3%, mixing is mixed thoroughly and is placed on mixed enzymolysis 12-16 hour under 35-40 DEG C of condition, obtains sheep ossein enzymolysis liquid.
2. the preparation method of the fresh fragrant toppings of a kind of crow palpus improving eyesight as claimed in claim 1, is characterized in that comprising the following steps:
(1) by the fruit of glossy privet, honeysuckle, the seed of feather cockscomb with concentrated after the flooding of 6-9 times amount, spray-driedly obtain traditional Chinese medicine powder;
(2) mulberries are squeezed the juice, and filter to obtain mulberry juice, and fermented bean curd, shelled peanut are mixed into pot, are blended into mulberry juice and suitable quantity of water, heat and stir, and mixing decocts 20-22 minute, filter to obtain shelled peanut in pot, smash to pieces with the spoon back of the body;
(3) get step (2) gained peanut broken, mix with fishbone dust and be placed in the oil cauldron burning heat and stir-fry 8-10 minute, take out material in pot, dry in the air cool stand-by;
(4) getting sheep ossein enzymolysis liquid and cysteine, glycine, alanine, proline, wood sugar, glucose, VB and high protein is oxidized after sheep animal oil mixes and mix thoroughly, regulate initial pH6.0-6.2, to be more jointly placed in high-pressure sterilizing pot thermal response 70-75min under 108-110 DEG C of condition;
(5) terminate material in rear standing pot until step (4), remove material upper strata sheep oil; Clay into power after gained material and leftover materials combination drying, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510763817.9A CN105249405A (en) | 2015-11-11 | 2015-11-11 | Fresh and delicious seasoning powder capable of blackening beards and improving eyesight and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510763817.9A CN105249405A (en) | 2015-11-11 | 2015-11-11 | Fresh and delicious seasoning powder capable of blackening beards and improving eyesight and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249405A true CN105249405A (en) | 2016-01-20 |
Family
ID=55089601
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510763817.9A Pending CN105249405A (en) | 2015-11-11 | 2015-11-11 | Fresh and delicious seasoning powder capable of blackening beards and improving eyesight and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249405A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262612A (en) * | 2016-08-22 | 2017-01-04 | 徐俊 | A kind of oxidation Os Caprae seu Ovis oil palm perfume (or spice) toppings and preparation method thereof |
| CN106262613A (en) * | 2016-08-22 | 2017-01-04 | 徐俊 | A kind of Semen Oroxyli nutrition fresh toppings of acid and preparation method thereof |
| CN106307423A (en) * | 2016-08-22 | 2017-01-11 | 徐俊 | Seasoning powder with beautifying, lipid lowering and sobering up functions and preparation method of seasoning powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005354A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Bone soup seasoning and preparation method thereof |
| CN103584045A (en) * | 2013-11-07 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Preparation method of goat bone source muttony seasoning |
-
2015
- 2015-11-11 CN CN201510763817.9A patent/CN105249405A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005354A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Bone soup seasoning and preparation method thereof |
| CN103584045A (en) * | 2013-11-07 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Preparation method of goat bone source muttony seasoning |
Non-Patent Citations (3)
| Title |
|---|
| 刘金凯等: "氧化羊骨油对羊肉味调味基料挥发性风味物质的影响", 《中国农业科学》 * |
| 刘金凯等: "氧化羊骨油脂肪酸组成及挥发性风味物质分析", 《现代食品科技》 * |
| 刘金凯等: "热反应型羊肉味调味基料制备工艺优化", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262612A (en) * | 2016-08-22 | 2017-01-04 | 徐俊 | A kind of oxidation Os Caprae seu Ovis oil palm perfume (or spice) toppings and preparation method thereof |
| CN106262613A (en) * | 2016-08-22 | 2017-01-04 | 徐俊 | A kind of Semen Oroxyli nutrition fresh toppings of acid and preparation method thereof |
| CN106307423A (en) * | 2016-08-22 | 2017-01-11 | 徐俊 | Seasoning powder with beautifying, lipid lowering and sobering up functions and preparation method of seasoning powder |
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