CN105942425A - Puffed corn germ chicken essence - Google Patents
Puffed corn germ chicken essence Download PDFInfo
- Publication number
- CN105942425A CN105942425A CN201610285350.6A CN201610285350A CN105942425A CN 105942425 A CN105942425 A CN 105942425A CN 201610285350 A CN201610285350 A CN 201610285350A CN 105942425 A CN105942425 A CN 105942425A
- Authority
- CN
- China
- Prior art keywords
- parts
- corn germ
- chicken essence
- puffed
- fructus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 32
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 29
- 240000008042 Zea mays Species 0.000 title abstract 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title abstract 12
- 235000005822 corn Nutrition 0.000 title abstract 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 32
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 32
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 239000002699 waste material Substances 0.000 claims abstract description 5
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims abstract description 4
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 241000482268 Zea mays subsp. mays Species 0.000 claims description 17
- 230000001413 cellular effect Effects 0.000 claims description 13
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000010271 massa medicata fermentata Substances 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000013405 beer Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 229910001448 ferrous ion Inorganic materials 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000011534 incubation Methods 0.000 claims description 3
- 229910052603 melanterite Inorganic materials 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000020095 red wine Nutrition 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000012258 culturing Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000284 extract Substances 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 abstract 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 2
- 230000036528 appetite Effects 0.000 abstract 2
- 235000019789 appetite Nutrition 0.000 abstract 2
- 235000019082 Osmanthus Nutrition 0.000 abstract 1
- 241000333181 Osmanthus Species 0.000 abstract 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 abstract 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 235000015193 tomato juice Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000013355 food flavoring agent Nutrition 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010022971 Iron Deficiencies Diseases 0.000 description 1
- -1 Iron vitamin Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 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
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to puffed corn germ chicken essence. The puffed corn germ chicken essence is prepared from the following raw materials in parts by weight: 25-30 parts of chicken meat, 15-20 parts of eggs, 15-20 parts of corn germ, 8-10 parts of fresh sweet-scented osmanthus, 3-4 parts of sodium glutamate, 0.1-0.2 part of disodium 5'-ribonucleotide, 8-10 parts of table salt, 2-3 parts of malt, 3-4 parts of medicated leaven, 2-3 parts of heterophylly falsestarwort roots, 5-6 parts of haws, 15-20 parts of wall-broken yeast powder and the like. According to the puffed corn germ chicken essence disclosed by the invention, the corn germ is puffed and then the puffed corn germ is added to the chicken essence, so that the puffed corn germ chicken essence has the strong fragrance of corn; the wall-broken yeast powder is used for enhancing freshness, is good in mouth feel when being used as seasoning, and can be obtained through the following steps of collecting waste beer yeast, performing fermentation, performing wall breaking, and performing culturing through culture mediums containing iron and tomato juice, so that the puffed corn germ chicken essence is rich in organic iron and vitamins, is nutritious, and can improve the condition that human bodies lack of iron after being eaten often. The corn germ and extracts of the malt, the medicated leaven, the heterophylly falsestarwort roots and the like are reasonably collocated, so that the puffed corn germ chicken essence has the effects of stimulating the appetite and promoting the appetite.
Description
Technical field
The present invention relates to a kind of popcorn plumule chicken essence, particularly relate to a kind of popcorn plumule chicken essence and preparation method thereof.
Background technology
People cook commonly used to flavouring agent in daily, and the dish mouthfeel utilizing flavouring agent to make to work it out is more preferable, and fragrance is richer, improving the quality of dish, more liked by people, the flavoring agent kind on market is a lot, and seldom have the flavouring agent of health care, it is difficult to meet the health preserving demand that people are growing.
Summary of the invention
Instant invention overcomes prior art not enough, it is provided that a kind of popcorn plumule chicken essence.
The present invention is achieved by the following technical solutions:
A kind of popcorn plumule chicken essence, is made up of following raw material: Carnis Gallus domesticus 25-30, egg 15-20, Fructus Maydis 15-20, fresh Flos Osmanthi Fragrantis 8-10, sodium glutamate 3-4,5 '-disodium 5'-ribonucleotide 0.1-0.2, Sal 8-10, Fructus Hordei Germinatus 2-3, Massa Medicata Fermentata 3-4, Radix Pseudostellariae 2-3, Fructus Crataegi 5-6, breaking cellular wall yeast powder 15-20, water are appropriate.
A kind of popcorn plumule chicken essence, the cultivation extracting method of described breaking cellular wall yeast powder is: a, by beer waste yeast, and in the centrifuge of 4000r/min, centrifugal 15min, obtains yeast paste, and yeast paste water content is at 80%-81%；B, by the beerwort of 10-15 ripple woods and FeSO4·7H2O merges, and pours Fructus Lycopersici esculenti juice into, prepares Fe2+Concentration is the fluid medium of 120mg/L, regulates pH4.5-5.0, prevents ferrous ion oxidized,；The yeast paste of the quality such as c, access and beerwort, is optimized cultivation, shaken cultivation in incubation under the conditions of 28 DEG C-29 DEG C, cultivate after 10-12h and terminate, centrifugal 20min in the centrifuge of 4000r/min, collects precipitation thalline, is washed with distilled water to without inorganic Fe2+, obtain ferrum-rich saccharomyces cerevisiae；D, ferrum-rich saccharomyces cerevisiae being configured to the solution that mass fraction is 5%, be placed in container, regulation pH value, to 5.0, adds the sodium chloride solution of 3%, at 20-30Mpa, homogenizing breaking cellular wall under the conditions of 50 DEG C, circulates 3-4 time, chilled, be vacuum dried to obtain breaking cellular wall yeast powder.
A kind of preparation method of popcorn plumule chicken essence, including following technique:
(1) fresh Flos Osmanthi Fragrantis is cleaned, drains the water and be placed in the household freezer of-30-31 DEG C freezing 8-10 hour, then through vacuum dehydration, be dried, obtain petal standby；
(2) Carnis Gallus domesticus is cleaned, blend standby；Egg liquid in egg is got, is placed in container, use egg-whisk be sufficiently stirred for, homogeneous after mix with Carnis Gallus domesticus, be sufficiently stirred for being placed in steamer cook standby；
(3) being cleaned by Fructus Maydis, be placed in container, add red wine, put in steaming tray and cook, take out Fructus Maydis, drying is placed in bulking machine expanded, obtains popcorn plumule, and grinds is standby；
(4) by Fructus Hordei Germinatus, Massa Medicata Fermentata, Radix Pseudostellariae, the Fructus Crataegi water heating extraction of 5-10 times amount, filter, obtain Chinese medicine extraction liquid standby；
(5) material that the material remained in addition to water obtains with process in (2) (3) (4) is merged, be placed in stirred tank, add suitable quantity of water, being sufficiently stirred for, stirring is placed in spray dryer and is dried, and obtains powder, mix with the petal obtained in (1), pack after mixing.
Compared with prior art, the invention have the advantage that
A kind of popcorn plumule chicken essence of the present invention, add in chicken essence after expanded for Fructus Maydis, there is the giving off a strong fragrance of Semen Maydis, and rich in vitamin B1, vitamin E, vitamin C, vitamin A etc., be conducive to human body to ferrum and the absorption of calcium, carry out carrying fresh with breaking cellular wall yeast powder, as flavouring agent, mouthfeel is fine, collect beer waste yeast breaking wall by fermentation to obtain, the culture medium culturing using iron content and Fructus Lycopersici esculenti juice obtains, rich in Organic Iron vitamin, the most edible, the situation of human body iron deficiency can be improved, by Fructus Maydis and Fructus Hordei Germinatus, Massa Medicata Fermentata, the extracts such as Radix Pseudostellariae reasonably combined, there is appetizing, orectic effect.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of popcorn plumule chicken essence, is made up of following weight portion (Kg) raw material: Carnis Gallus domesticus 25, egg 15, Fructus Maydis 15, fresh Flos Osmanthi Fragrantis 8, sodium glutamate 3,5 '-disodium 5'-ribonucleotide 0.1, Sal 8, Fructus Hordei Germinatus 2, Massa Medicata Fermentata 3, Radix Pseudostellariae 2, Fructus Crataegi 5, breaking cellular wall yeast powder 15, water are appropriate.
A kind of popcorn plumule chicken essence, the cultivation extracting method of described breaking cellular wall yeast powder is: a, by beer waste yeast, and in the centrifuge of 4000r/min, centrifugal 15min, obtains yeast paste, and yeast paste water content is 80%；B, by the beerwort of 10 ripple woodss and FeSO4·7H2O merges, and pours Fructus Lycopersici esculenti juice into, prepares Fe2+Concentration is the fluid medium of 120mg/L, regulates pH4.5, prevents ferrous ion oxidized,；The yeast paste of the quality such as c, access and beerwort, is optimized cultivation under the conditions of 28 DEG C, and shaken cultivation in incubation is cultivated after 10h and terminated, centrifugal 20min in the centrifuge of 4000r/min, collects and precipitates thalline, is washed with distilled water to without inorganic Fe2+, obtain ferrum-rich saccharomyces cerevisiae；D, ferrum-rich saccharomyces cerevisiae being configured to the solution that mass fraction is 5%, be placed in container, regulation pH value, to 5.0, adds the sodium chloride solution of 3%, at 20Mpa, homogenizing breaking cellular wall under the conditions of 50 DEG C, circulates 3 times, chilled, be vacuum dried to obtain breaking cellular wall yeast powder.
A kind of preparation method of popcorn plumule chicken essence, including following technique:
(1) fresh Flos Osmanthi Fragrantis is cleaned, drains the water and be placed in the household freezer of-30 DEG C freezing 8 hours, then through vacuum dehydration, be dried, obtain petal standby；
(2) Carnis Gallus domesticus is cleaned, blend standby；Egg liquid in egg is got, is placed in container, use egg-whisk be sufficiently stirred for, homogeneous after mix with Carnis Gallus domesticus, be sufficiently stirred for being placed in steamer cook standby；
(3) being cleaned by Fructus Maydis, be placed in container, add red wine, put in steaming tray and cook, take out Fructus Maydis, drying is placed in bulking machine expanded, obtains popcorn plumule, and grinds is standby；
(4) by Fructus Hordei Germinatus, Massa Medicata Fermentata, Radix Pseudostellariae, the Fructus Crataegi water heating extraction of 5 times amount, filter, obtain Chinese medicine extraction liquid standby；
(5) material that the material remained in addition to water obtains with process in (2) (3) (4) is merged, be placed in stirred tank, add suitable quantity of water, being sufficiently stirred for, stirring is placed in spray dryer and is dried, and obtains powder, mix with the petal obtained in (1), pack after mixing.
Claims (3)
1. a popcorn plumule chicken essence, it is characterized in that, be made up of following raw material: Carnis Gallus domesticus 25-30, egg 15-20, Fructus Maydis 15-20, fresh Flos Osmanthi Fragrantis 8-10, sodium glutamate 3-4,5 '-disodium 5'-ribonucleotide 0.1-0.2, Sal 8-10, Fructus Hordei Germinatus 2-3, Massa Medicata Fermentata 3-4, Radix Pseudostellariae 2-3, Fructus Crataegi 5-6, breaking cellular wall yeast powder 15-20, water are appropriate.
2. a kind of popcorn plumule chicken essence as claimed in claim 1, it is characterized in that, the cultivation extracting method of described breaking cellular wall yeast powder is: a, by beer waste yeast, centrifugal 15min in the centrifuge of 4000r/min, obtaining yeast paste, yeast paste water content is at 80%-81%；B, by the beerwort of 10-15 ripple woods and FeSO4·7H2O merges, and pours Fructus Lycopersici esculenti juice into, prepares Fe2+Concentration is the fluid medium of 120mg/L, regulates pH4.5-5.0, prevents ferrous ion oxidized,；The yeast paste of the quality such as c, access and beerwort, is optimized cultivation, shaken cultivation in incubation under the conditions of 28 DEG C-29 DEG C, cultivate after 10-12h and terminate, centrifugal 20min in the centrifuge of 4000r/min, collects precipitation thalline, is washed with distilled water to without inorganic Fe2+, obtain ferrum-rich saccharomyces cerevisiae；D, ferrum-rich saccharomyces cerevisiae being configured to the solution that mass fraction is 5%, be placed in container, regulation pH value, to 5.0, adds the sodium chloride solution of 3%, at 20-30Mpa, homogenizing breaking cellular wall under the conditions of 50 DEG C, circulates 3-4 time, chilled, be vacuum dried to obtain breaking cellular wall yeast powder.
The preparation method of a kind of popcorn plumule chicken essence the most as claimed in claim 1, it is characterised in that include following technique:
(1) fresh Flos Osmanthi Fragrantis is cleaned, drains the water and be placed in the household freezer of-30-31 DEG C freezing 8-10 hour, then through vacuum dehydration, be dried, obtain petal standby；
(2) Carnis Gallus domesticus is cleaned, blend standby；Egg liquid in egg is got, is placed in container, use egg-whisk be sufficiently stirred for, homogeneous after mix with Carnis Gallus domesticus, be sufficiently stirred for being placed in steamer cook standby；
(3) being cleaned by Fructus Maydis, be placed in container, add red wine, put in steaming tray and cook, take out Fructus Maydis, drying is placed in bulking machine expanded, obtains popcorn plumule, and grinds is standby；
(4) by Fructus Hordei Germinatus, Massa Medicata Fermentata, Radix Pseudostellariae, the Fructus Crataegi water heating extraction of 5-10 times amount, filter, obtain Chinese medicine extraction liquid standby；
(5) material that the material remained in addition to water obtains with process in (2) (3) (4) is merged, be placed in stirred tank, add suitable quantity of water, being sufficiently stirred for, stirring is placed in spray dryer and is dried, and obtains powder, mix with the petal obtained in (1), pack after mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610285350.6A CN105942425A (en) | 2016-05-04 | 2016-05-04 | Puffed corn germ chicken essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610285350.6A CN105942425A (en) | 2016-05-04 | 2016-05-04 | Puffed corn germ chicken essence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105942425A true CN105942425A (en) | 2016-09-21 |
Family
ID=56913546
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610285350.6A Pending CN105942425A (en) | 2016-05-04 | 2016-05-04 | Puffed corn germ chicken essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105942425A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108929818A (en) * | 2017-05-25 | 2018-12-04 | 杭州砖巷文化传播有限公司 | A kind of manufacture craft of sweet osmanthus beer |
| CN113613509A (en) * | 2018-12-20 | 2021-11-05 | 联合利华知识产权控股有限公司 | Salty seasoning composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052248A (en) * | 1989-12-05 | 1991-06-19 | 浙江省轻工业研究所 | Utilize the method for waste beer yeast mud flavouring producing |
| CN102948726A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Low-salt chicken essence and preparation method thereof |
-
2016
- 2016-05-04 CN CN201610285350.6A patent/CN105942425A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052248A (en) * | 1989-12-05 | 1991-06-19 | 浙江省轻工业研究所 | Utilize the method for waste beer yeast mud flavouring producing |
| CN102948726A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Low-salt chicken essence and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108929818A (en) * | 2017-05-25 | 2018-12-04 | 杭州砖巷文化传播有限公司 | A kind of manufacture craft of sweet osmanthus beer |
| CN113613509A (en) * | 2018-12-20 | 2021-11-05 | 联合利华知识产权控股有限公司 | Salty seasoning composition |
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