CN105285925A - Seasoning sauce for flavor chicken and preparation method thereof - Google Patents
Seasoning sauce for flavor chicken and preparation method thereof Download PDFInfo
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- CN105285925A CN105285925A CN201510773628.XA CN201510773628A CN105285925A CN 105285925 A CN105285925 A CN 105285925A CN 201510773628 A CN201510773628 A CN 201510773628A CN 105285925 A CN105285925 A CN 105285925A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 21
- 235000015067 sauces Nutrition 0.000 title claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 235000019634 flavors Nutrition 0.000 title claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 22
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 22
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 9
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 9
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 9
- 235000015278 beef Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 240000004064 Poterium sanguisorba Species 0.000 claims abstract description 7
- 235000008291 Poterium sanguisorba Nutrition 0.000 claims abstract description 7
- 235000008282 Sanguisorba officinalis Nutrition 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
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- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
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- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
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- 239000000463 material Substances 0.000 claims description 12
- 230000000694 effects Effects 0.000 claims description 9
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- 239000007788 liquid Substances 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 4
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- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
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- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
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- FVQOMEDMFUMIMO-UHFFFAOYSA-N Hyperosid Natural products OC1C(O)C(O)C(CO)OC1OC1C(=O)C2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 FVQOMEDMFUMIMO-UHFFFAOYSA-N 0.000 description 1
- RFPZGZUMXXMVEL-UBSYNHCDSA-N Nelumboside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](C(O)=O)O[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)[C@H](O)[C@H]1O RFPZGZUMXXMVEL-UBSYNHCDSA-N 0.000 description 1
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- 101710180309 Protease 4 Proteins 0.000 description 1
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
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- 239000013543 active substance Substances 0.000 description 1
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- 230000001093 anti-cancer Effects 0.000 description 1
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- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 239000010951 brass Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
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- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- NQYPTLKGQJDGTI-FCVRJVSHSA-N hyperoside Natural products OC[C@H]1O[C@@H](OC2=C(Oc3cc(O)cc(O)c3[C@H]2O)c4ccc(O)c(O)c4)[C@H](O)[C@@H](O)[C@H]1O NQYPTLKGQJDGTI-FCVRJVSHSA-N 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- JPUKWEQWGBDDQB-QSOFNFLRSA-N kaempferol 3-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=CC(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O JPUKWEQWGBDDQB-QSOFNFLRSA-N 0.000 description 1
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- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- OVSQVDMCBVZWGM-DTGCRPNFSA-N quercetin 3-O-beta-D-galactopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-DTGCRPNFSA-N 0.000 description 1
- BBFYUPYFXSSMNV-UHFFFAOYSA-N quercetin-7-o-galactoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 BBFYUPYFXSSMNV-UHFFFAOYSA-N 0.000 description 1
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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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
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a seasoning sauce for flavor chicken and a preparation method thereof. The seasoning sauce is prepared from the following raw materials by weight: lotus leaf, garden burnet leaf, liquor with alcohol content of 50%, white vinegar, agar powder, fresh chicken breast meat, chicken gristle, minced beef, papain, flavourzyme, mango juice, monosodium glutamate, spiced salt, Chinese prickly ash powder, star aniseed powder and a proper amount of water. According to the invention, chicken is used as a main raw material and cooperated with auxiliary seasonings like the mango juice, Chinese prickly ash powder and minced beef in a manner of organic combination, and the chicken undergoes enzymatic hydrolysis by biological protease so as to realize directional preparation of desired bioactive peptide; the whole preparation process is free of any chemical raw material, which accords with requirements of green food process; and the obtained seasoning sauce has special fragrance and good stability, hardly changes color under atmospheric oxidation and is a high-quality seasoning sauce for meat.
Description
Technical field
The invention belongs to the technology field of food, be specifically related to a kind of local flavor chicken seasoning sauce material and preparation method thereof.
Background technology
The main component of lotus leaf contains outside the Conventional compounds such as carbohydrate, lipid, protein, tannin, also containing alkaloid, brass and polysaccharide three major types compound, simultaneously also containing some aroma substances, as volatile essential oil, soap class, etc., lotus leaf be food and the chemical composition of medicine and lotus leaf closely related.
Alkaloid is the general name of nitrogen-containing compound beyond organism one class isolating protein, peptide class, amino acid and Cobastab, is labyrinth, has the vegetable soda of certain physiologically active.Flavone compound in lotus leaf mainly comprises the materials such as nelumboside, quercitin, isoquercitin, Kaempferol, Hyperoside, astragalin;
It is main that polysaccharide in lotus leaf mainly consists of arabinose, simultaneously also containing a small amount of mannose, glucose and galactolipin, belong to the natural macromolecular material in plant and microorganism, clinical and pharmacological research confirms in a large number: polysaccharide often has anticancer, develop immunitypty, control blood sugar, reduces cholesterol, reducing blood lipid, antitumor, regulate Growth of Cells, division, differentiation and the physiological potency such as old and feeble, some important physiology courses equally and polysaccharide closely related.
Oxygen in air can produce the color of raw-food material and destroy, and the interpolation of colouring agent is subject to use amount that standard specifies and scope of application constraint, so the look that protects of food is a great problem perplexing food production always, the fragrance of food mainly comes from grease class simultaneously, and degree of unsaturation is higher, its nutritive peculiarity is more remarkable, corresponding problem of oxidation is also more serious, the oxidation of food makes food lose original taste, even taste can turn to bad oil smell from thin out, and produces multiple Small molecular harmful substance and have an impact to health.
Summary of the invention
In order to extend food oxidation resistant ability when exposure air, the present invention studies a kind of food spice of invention, is conducive to the color and luster keeping food for a long time, and mouthfeel and not easily dry state, realize particular by following method:
A kind of local flavor chicken seasoning sauce material, it is characterized in that, be made up of the raw material of following weight portion: lotus leaf 80 ~ 120, garden burnet leaf 15 ~ 20,50 ° of white wine 300 ~ 380, light-coloured vinegar 20 ~ 30, agar powder 1 ~ 2, freshly-slaughtered poultry brisket 220 ~ 250, chicken gristle 80 ~ 100, beef end 30 ~ 45, papain 1 ~ 3, flavor protease 2 ~ 5, mango juice 25 ~ 35, monosodium glutamate 5 ~ 9, the spiced salt 20 ~ 25, zanthoxylum powder 10 ~ 16, star aniseed powder 10 ~ 15 and appropriate water;
A preparation method for local flavor chicken seasoning sauce material, is characterized in that, comprises following step:
(1) mix freshly-slaughtered poultry brisket and chicken gristle, after cleaning, pulverize to obtain muddy flesh, admix beef last add water in right amount water content 80 ~ 90% homogenate, access papain and flavor protease, enzymolysis 1.5 ~ 2h is carried out in the insulation 45 ~ 60 DEG C that heats while stirring;
(2) mix mango juice, the spiced salt and other following residual components do not related to, add in the enzymolysis liquid described in (1), be warming up to more than 100 DEG C 15 ~ 25min simultaneously and carry out going out enzyme, after completing, obtain rough sauce;
(3) by lotus leaf and garden burnet leaf in the low-temperature quick-freezing of less than-40 DEG C, then in vacuum freeze-drying machine, act on 8 ~ 12h freeze drying, be ground into the micro mist of 60 ~ 80 mesh sieves;
(4) admixed finepowder described in (3) is added to fills in the magnetization stirred vessel of 50 ° of white wine, slow stirring, then entirety puts into ultrasonic extracting machine, Modulating Power is 600 ~ 750W, temperature 70 ~ 80 DEG C, effect 50 ~ 60min, avoids ingress of air as far as possible after completing and suction filtration obtains filtrate rapidly, adds light-coloured vinegar and neutralizes alcohol;
(5) (4) gained filtrate is added in the rough sauce described in (2), stirs and evenly mixs and get product.
The antioxidation activity ability of invention research lotus leaf, find that the antioxidation activity position of lotus leaf is present in the position of ethyl acetate, here the oxidation resistance of lotus leaf is paid attention to apply to food spice, in some cooked food product, spice is essential, spice is wrapped in direct ingress of air in cooked food product, and directly affect mouthfeel time edible, its importance surmounts staple food to a certain extent.
The efficiency that the four kinds of modes adopting water-bath concussion, ultrasonic wave added, microwave radiation technology, ultrasonic-microwave cooperating to extract extract lotus leaf anti-oxidation active substance compares, result shows, the antioxidation activity ability that ultrasonic-microwave cooperating extracts gained extract is the strongest, and extraction efficiency is the highest;
Find after adopting acid hydrolysis to carry out acid hydrolysis process to lotus leaf active component, acid hydrolysis can improve lotus leaf active component antioxidation activity (antioxidative activities, radical scavenging activity, Hydroxyl radical-scavenging ability, superoxide anion Scavenging activity further.）；
Oxidation-resistant active ingredient in lotus leaf is flavones and alkaloid compound, recognize that high temperature may destroy these compounds, after adopting ultralow temperature less than-40 DEG C quick-frozens, then under certain cryogenic conditions, the mode of vacuum freeze-drying obtains lotus leaf pulvis, destroys normal eucaryotic cell structure;
Ethanol belongs to organic solvent, organic compound in lotus leaf is had to the effect of dissolution extraction, adopt orthogonal test that 40%, 50%, 60%, 70% ethanol water is set, solid-liquid is set to 1:25,1:30,1:35,1:40, Extracting temperature is set to 50 DEG C, 60 DEG C, 70 DEG C, 80 DEG C, the optimum extraction process of confirmation lotus leaf is 50% ethanol water solid-to-liquid ratio is 1:30, Extracting temperature is 75 DEG C, detect the activity discovery extraction time 1h of active ingredient according to different time after, content reduces even constant gradually simultaneously, can think that extraction 1h is just passable.
Beneficial effect of the present invention: the present invention take chicken as primary raw material, coordinate the auxiliary condiment such as mango juice, zanthoxylum powder, beef end, organically combine, chicken wherein adopts bio protease to carry out enzymolysis, biologically active peptide needed for directed preparation, whole process does not adopt chemical raw material, meet pollution-free food technique, there is peat-reek, good stability, not easily oxidation by air variable color is a kind of meat seasoning sauce material of high-quality.
Detailed description of the invention
Embodiment 1:
A kind of local flavor chicken seasoning sauce material, it is characterized in that, be made up of the raw material of following weight portion (g): lotus leaf 115, garden burnet leaf 17,50 ° of white wine 360, light-coloured vinegar 25, agar powder 1, freshly-slaughtered poultry brisket 225, chicken gristle 90, beef end 40, papain 2, flavor protease 4, mango juice 30, monosodium glutamate 6, the spiced salt 22, zanthoxylum powder 15, star aniseed powder 12 and appropriate water;
A preparation method for local flavor chicken seasoning sauce material, is characterized in that, comprises following step:
(1) mix freshly-slaughtered poultry brisket and chicken gristle, after cleaning, pulverize to obtain muddy flesh, admix beef last add water in right amount water content 80 ~ 90% homogenate, access papain and flavor protease, enzymolysis 1.5 ~ 2h is carried out in the insulation 45 ~ 60 DEG C that heats while stirring;
(2) mix mango juice, the spiced salt and other following residual components do not related to, add in the enzymolysis liquid described in (1), be warming up to more than 100 DEG C 15 ~ 25min simultaneously and carry out going out enzyme, after completing, obtain rough sauce;
(3) by lotus leaf and garden burnet leaf in the low-temperature quick-freezing of less than-40 DEG C, then in vacuum freeze-drying machine, act on 8 ~ 12h freeze drying, be ground into the micro mist of 60 ~ 80 mesh sieves;
(4) admixed finepowder described in (3) is added to fills in the magnetization stirred vessel of 50 ° of white wine, slow stirring, then entirety puts into ultrasonic extracting machine, Modulating Power is 600 ~ 750W, temperature 70 ~ 80 DEG C, effect 50 ~ 60min, avoids ingress of air as far as possible after completing and suction filtration obtains filtrate rapidly, adds light-coloured vinegar and neutralizes alcohol;
(5) (4) gained filtrate is added in the rough sauce described in (2), stirs and evenly mixs and get product.
Claims (2)
1. a local flavor chicken seasoning sauce material, it is characterized in that, be made up of the raw material of following weight portion: lotus leaf 80 ~ 120, garden burnet leaf 15 ~ 20,50 ° of white wine 300 ~ 380, light-coloured vinegar 20 ~ 30, agar powder 1 ~ 2, freshly-slaughtered poultry brisket 220 ~ 250, chicken gristle 80 ~ 100, beef end 30 ~ 45, papain 1 ~ 3, flavor protease 2 ~ 5, mango juice 25 ~ 35, monosodium glutamate 5 ~ 9, the spiced salt 20 ~ 25, zanthoxylum powder 10 ~ 16, star aniseed powder 10 ~ 15 and appropriate water.
2. the preparation method of a kind of local flavor chicken seasoning sauce material according to claim 1, is characterized in that, comprise following step:
(1) mix freshly-slaughtered poultry brisket and chicken gristle, after cleaning, pulverize to obtain muddy flesh, admix beef last add water in right amount water content 80 ~ 90% homogenate, access papain and flavor protease, enzymolysis 1.5 ~ 2h is carried out in the insulation 45 ~ 60 DEG C that heats while stirring;
(2) mix mango juice, the spiced salt and other following residual components do not related to, add in the enzymolysis liquid described in (1), be warming up to more than 100 DEG C 15 ~ 25min simultaneously and carry out going out enzyme, after completing, obtain rough sauce;
(3) by lotus leaf and garden burnet leaf in the low-temperature quick-freezing of less than-40 DEG C, then in vacuum freeze-drying machine, act on 8 ~ 12h freeze drying, be ground into the micro mist of 60 ~ 80 mesh sieves;
(4) admixed finepowder described in (3) is added to fills in the magnetization stirred vessel of 50 ° of white wine, slow stirring, then entirety puts into ultrasonic extracting machine, Modulating Power is 600 ~ 750W, temperature 70 ~ 80 DEG C, effect 50 ~ 60min, avoids ingress of air as far as possible after completing and suction filtration obtains filtrate rapidly, adds light-coloured vinegar and neutralizes alcohol;
(5) (4) gained filtrate is added in the rough sauce described in (2), stirs and evenly mixs and get product.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106036788A (en) * | 2016-07-21 | 2016-10-26 | 安徽杠岗香食品科技有限公司 | Flower fragrance bread sauce and preparation method thereof |
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| CN106213435A (en) * | 2016-07-21 | 2016-12-14 | 安徽杠岗香食品科技有限公司 | Fragrance flavouring agent prepared by a kind of half-fermented fruit juice and preparation method thereof |
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| CN103564392A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Chicken juice seasoning sauce capable of regulating blood fat and reducing blood pressure and preparation method of chicken juice seasoning sauce |
| CN104305155A (en) * | 2014-10-21 | 2015-01-28 | 天津天绿健科技有限公司 | White boletus minced chicken and preparation method thereof |
| CN105029357A (en) * | 2015-06-10 | 2015-11-11 | 李春燕 | Tomato juice flavored minced chicken and preparation method thereof |
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| CN106036788A (en) * | 2016-07-21 | 2016-10-26 | 安徽杠岗香食品科技有限公司 | Flower fragrance bread sauce and preparation method thereof |
| CN106174395A (en) * | 2016-07-21 | 2016-12-07 | 安徽杠岗香食品科技有限公司 | A kind of light fragrant flavouring agent and preparation method thereof |
| CN106213435A (en) * | 2016-07-21 | 2016-12-14 | 安徽杠岗香食品科技有限公司 | Fragrance flavouring agent prepared by a kind of half-fermented fruit juice and preparation method thereof |
| CN106213439A (en) * | 2016-07-21 | 2016-12-14 | 安徽杠岗香食品科技有限公司 | One removes smell flavouring agent and preparation method thereof |
| CN106213437A (en) * | 2016-07-21 | 2016-12-14 | 安徽杠岗香食品科技有限公司 | A kind of yeast extract meat essence flavouring agent and preparation method thereof |
| CN106213441A (en) * | 2016-07-21 | 2016-12-14 | 安徽杠岗香食品科技有限公司 | A kind of strong Carnis Gallus domesticus seasoning and preparation method thereof |
| CN107348383A (en) * | 2017-09-01 | 2017-11-17 | 成都珪食品开发股份有限公司 | Flavor of hot Chicken extract and preparation method thereof |
| CN107568694A (en) * | 2017-10-30 | 2018-01-12 | 聊城市新恒基生物科技有限公司 | A kind of chicken-juice flavorings and preparation method thereof |
| CN111990605A (en) * | 2020-08-07 | 2020-11-27 | 广东嘉豪食品有限公司 | Preparation method of chicken powder rich in basil flavor |
| CN113170872A (en) * | 2021-05-20 | 2021-07-27 | 四川工商职业技术学院 | Preparation method of composite pickle flavor stimulating material |
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Application publication date: 20160203 |