CN105962268A - 一种调料 - Google Patents
一种调料 Download PDFInfo
- Publication number
- CN105962268A CN105962268A CN201610290360.9A CN201610290360A CN105962268A CN 105962268 A CN105962268 A CN 105962268A CN 201610290360 A CN201610290360 A CN 201610290360A CN 105962268 A CN105962268 A CN 105962268A
- Authority
- CN
- China
- Prior art keywords
- parts
- herba
- semen
- powder
- seasoning
- 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
Links
- 239000000463 material Substances 0.000 title abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 11
- 210000000582 semen Anatomy 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000011197 perejil Nutrition 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 8
- 240000009164 Petroselinum crispum Species 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 13
- 210000000481 breast Anatomy 0.000 claims description 8
- 241001508464 Orobanche Species 0.000 claims description 7
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 13
- 238000010411 cooking Methods 0.000 abstract description 8
- 235000013599 spices Nutrition 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000001079 digestive effect Effects 0.000 abstract description 2
- 230000006870 function Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 241000010428 Alpinia katsumadae Species 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 240000004784 Cymbopogon citratus Species 0.000 abstract 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 241001186856 Ocimum x africanum Species 0.000 abstract 1
- 240000007673 Origanum vulgare Species 0.000 abstract 1
- 235000010677 Origanum vulgare Nutrition 0.000 abstract 1
- 241000263340 Orobanche coerulescens Species 0.000 abstract 1
- 240000006001 Thymus serpyllum Species 0.000 abstract 1
- 235000004054 Thymus serpyllum Nutrition 0.000 abstract 1
- 244000131415 Zanthoxylum piperitum Species 0.000 abstract 1
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 235000015816 nutrient absorption Nutrition 0.000 abstract 1
- 230000000144 pharmacologic effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 15
- 238000000034 method Methods 0.000 description 10
- 230000001737 promoting effect Effects 0.000 description 7
- 241000234282 Allium Species 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 241000208317 Petroselinum Species 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 239000002304 perfume Substances 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 5
- 208000004880 Polyuria Diseases 0.000 description 4
- 230000035619 diuresis Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000035943 smell Effects 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 238000010792 warming Methods 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 3
- 230000004087 circulation Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 231100000614 poison Toxicity 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 208000008454 Hyperhidrosis Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 244000045947 parasite Species 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 241000271566 Aves Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 208000013219 diaphoresis Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 208000013403 hyperactivity Diseases 0.000 description 1
- 230000001976 improved effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000003913 materials processing Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 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
- 208000026435 phlegm Diseases 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 239000004577 thatch Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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
本发明提供了一种调料，该调料包括以下重量份配比的组分：花椒2‑4份、怀香1‑3份、罗勒2‑4份、肉蔻1.5‑3.5份、草寇仁1.5‑3.5份、秦椒1.5‑3.5份、海椒0.5‑2.5份、柠檬香茅0.5‑2.5份、百里香1.5‑3.5份、牛至叶0.5‑2份、干姜0.5‑2.5份、莳萝子1‑3份、桂枝1‑3份、酸枣仁1‑3份、天麻0.5‑2份、列当0.5‑2份、芫荽籽0.5‑2份、艾叶0.5‑2份、欧芹粉1.5‑3.5份、洋葱粉2‑4份、百合0.5‑2份。本发明所提供的调料突破传统中式香料组合的框架，结合西式烹调经验，选取味型具有典型性的多种天然香料进行搭配，为用户提供了新的复合烹饪味型，也使食材吸收了更丰富的调料养分及药理特性，既增加味觉美感，又能降低食材油腻程度，辅助促进人体消化功能，促进食材营养吸收，达到养生健体的功效。
Description
技术领域
本发明涉及食品技术领域，并且更具体地涉及一种烹饪用调料。
背景技术
调味品是中国悠久饮食文化的重要组成，多用自然植物，遵循药食同源法则，将美味与营养融合。现有的调味品纷繁复杂，种类繁多，但单品较多，复合调味品也大多属于广泛适用型，缺少针对细分市场的专业调味产品，且使用的大多是传统中式香料，味型较为固定。随着人民生活水平的提高，无论是专业厨房还是家庭烹饪，使用的烹饪技法与食材越来越多样，针对某项或某几项技法或食材的专用调味材料及新香型产品需求广泛，现有的一些产品，要么使用的香料香型传统，要么工业化痕迹重，为追求香型而广泛使用添加剂，这显然脱离了烹饪的本源，也不符合健康饮食的需求。
发明内容
本发明专门针对牛、羊及禽类等动物性食材的特性，突破传统中式香料的框架，加入更多的香料品种，结合烧烤、煎炸、熏蒸、卤制、烧腊等烹饪技法的食材处理方法，提供味型更丰富、营养更充分、更利于健康且操作使用更方便的新型调料配方。
为了实现上述发明目的，本发明采用的技术方案如下：
一种调料，包括以下重量份配比的组分：花椒2-4份、怀香1-3份、罗勒2-4份、肉蔻1.5-3.5份、草寇仁1.5-3.5份、秦椒1.5-3.5份、海椒0.5-2.5份、柠檬香茅0.5-2.5份、百里香1.5-3.5份、牛至叶0.5-2份、干姜0.5-2.5份、莳萝子1-3份、桂枝1-3份、酸枣仁1-3份、天麻0.5-2份、列当0.5-2份、芫荽籽0.5-2份、艾叶0.5-2份、欧芹粉1.5-3.5份、洋葱粉2-4份、百合0.5-2份。
优选地，所述调料包括以下重量份配比的组分：花椒3份、怀香2份、罗勒3份、肉蔻2.5份、草寇仁2.5份、秦椒2.5份、海椒1.5份、柠檬香茅1.5份、百里香2.5份、牛至叶1份、干姜1.5份、莳萝子2份、桂枝2份、酸枣仁2份、天麻1份、列当1份、芫荽籽1份、艾叶1份、欧芹粉2.5份、洋葱粉3份、百合1份。
怀香(或称小茴香)能刺激胃肠神经血管，促进消化液分泌，增加胃肠蠕动，排除积存的气体，所以有健胃、行气的功效。罗勒气味香浓，有清凉感，味辛甜、微辣，做肉、鱼、海鲜等不同口味的菜肴时，可去膻味、腥味，并散发出独特的清香味，常见用于西餐、泰国菜以及中国菜中的三杯料理，另外，其具有丰富的蛋白质、脂肪、膳食纤维和矿物质；能够促进肠道蠕动，有助于消化，也可清肠明目；具疏风解表、化湿和中、行气活血之效。柠檬香茅可以健脾健胃，祛除胃肠胀气、疼痛，可帮助消化；滋润肌肤，有助于女性养颜美容之用；利尿解毒，消除水肿及多余脂肪；调节油脂分泌，促进血液循环。百里香是西餐烹饪常用香料，味道新香，具有温中散寒、驱风止痛的功效。牛至在意大利菜中用的很多，加入肉类料理中可以改善腥味，牛至叶具有防腐、消炎、助消化的功效并且其抗衰老素含量在香料中最高。莳萝子具有温脾肾、开胃、散寒、行气、解鱼肉毒之效。桂枝具有发汗解肌、温经通脉、助阳化气、散寒止痛之效。酸枣仁味甘、酸，性平，能滋养心肝，安神，敛汗。天麻具有息风止痉、平肝潜阳、祛风通络之效。艾叶味辛、苦、性温，具有温经止血，散寒止痛，安胎、降湿杀虫的功效。欧芹粉是西餐中不可缺少的香辛调味菜及装饰用蔬菜，具有平肝降压、镇静安神、利尿消肿、防癌抗癌、养血补虚之效。洋葱粉本身具有防治骨质疏松症、预防感冒、降血压、预防血栓形成等功效，经常食用对高血压、高血脂和心脑血管病人都有保健作用；洋葱粉性温，味辛甘，有祛痰、利尿、健胃润肠、解毒杀虫等功能；洋葱提取物还具有杀菌作用，可提高胃肠道张力、增加消化道分泌作用；洋葱中有一种肽物质，可减少癌的发生率。百合能够润肺止咳，清心安神，补中益气，清热利尿，清热解毒，凉血止血，健脾和胃。
本发明的有益效果是：本发明所提供的调料突破传统中式香料组合的框架，结合西式烹调经验，选取味型具有典型性的多种天然香料进行搭配，为用户提供了新的复合烹饪味型，也使食材吸收了更丰富的调料养分及药理特性，既增加味觉美感，又能降低食材油腻程度，辅助促进人体消化功能，促进食材营养吸收，达到养生健体的功效。
具体实施方式
以下结合实施例对本发明作进一步说明，但并非限制本发明的应用范围。
实施例1
本实施例的调料包括以下组分：花椒30g、怀香20g、罗勒30g、肉蔻25g、草寇仁25g、秦椒25g、海椒15g、柠檬香茅15g、百里香25g、牛至叶10g、干姜15g、莳萝子20g、桂枝20g、酸枣仁20g、天麻10g、列当10g、芫荽籽10g、艾叶10g、欧芹粉25g、洋葱粉30g、百合10g。
将上述组分干燥粉碎后混合即可，适用于牛、羊肉及禽类肉品的烧、烤、煎、炸、熏、蒸、卤、烧腊等技法的处理制作。
实施例2
本实施例的调料包括以下组分：花椒20g、怀香10g、罗勒20g、肉蔻15g、草寇仁15g、秦椒15g、海椒5g、柠檬香茅5g、百里香15g、牛至叶5g、干姜5g、莳萝子10g、桂枝10g、酸枣仁10g、天麻5g、列当5g、芫荽籽5g、艾叶5g、欧芹粉15g、洋葱粉20g、百合5g。
将上述组分干燥粉碎后混合即可，适用于牛、羊肉及禽类肉品的烧、烤、煎、炸、熏、蒸、卤、烧腊等技法的处理制作。
实施例3
本实施例的调料包括以下组分：花椒40g、怀香30g、罗勒40g、肉蔻35g、草寇仁35g、秦椒35g、海椒25g、柠檬香茅25g、百里香35g、牛至叶20g、干姜25g、莳萝子30g、桂枝30g、酸枣仁30g、天麻20g、列当20g、芫荽籽20g、艾叶20g、欧芹粉35g、洋葱粉40g、百合20g。
将上述组分干燥粉碎后混合即可，适用于牛、羊肉及禽类肉品的烧、烤、煎、炸、熏、蒸、卤、烧腊等技法的处理制作。
以上所述仅为本发明的较佳实施例，并非用来限定本发明的实施范围；如果不脱离本发明的精神和范围，对本发明进行修改或者等同替换，均应涵盖在本发明权利要求的保护范围当中。
Claims (2)
1.一种调料，其特征在于，包括以下重量份配比的组分：花椒2-4份、怀香1-3份、罗勒2-4份、肉蔻1.5-3.5份、草寇仁1.5-3.5份、秦椒1.5-3.5份、海椒0.5-2.5份、柠檬香茅0.5-2.5份、百里香1.5-3.5份、牛至叶0.5-2份、干姜0.5-2.5份、莳萝子1-3份、桂枝1-3份、酸枣仁1-3份、天麻0.5-2份、列当0.5-2份、芫荽籽0.5-2份、艾叶0.5-2份、欧芹粉1.5-3.5份、洋葱粉2-4份、百合0.5-2份。
2.根据权利要求1所述的调料，其特征在于，包括以下重量份配比的组分：花椒3份、怀香2份、罗勒3份、肉蔻2.5份、草寇仁2.5份、秦椒2.5份、海椒1.5份、柠檬香茅1.5份、百里香2.5份、牛至叶1份、干姜1.5份、莳萝子2份、桂枝2份、酸枣仁2份、天麻1份、列当1份、芫荽籽1份、艾叶1份、欧芹粉2.5份、洋葱粉3份、百合1份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610290360.9A CN105962268A (zh) | 2016-05-04 | 2016-05-04 | 一种调料 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610290360.9A CN105962268A (zh) | 2016-05-04 | 2016-05-04 | 一种调料 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105962268A true CN105962268A (zh) | 2016-09-28 |
Family
ID=56994676
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610290360.9A Pending CN105962268A (zh) | 2016-05-04 | 2016-05-04 | 一种调料 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105962268A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820054A (zh) * | 2016-10-31 | 2017-06-13 | 广西南宁市唐郎食品有限公司 | 一种腌肉调料 |
| CN115428932A (zh) * | 2022-09-22 | 2022-12-06 | 重庆梅香园实业集团有限公司 | 一种泡萝卜香精 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073329A (zh) * | 1991-12-21 | 1993-06-23 | 曹正安 | 天然调味粉 |
| CN1530031A (zh) * | 2003-03-13 | 2004-09-22 | 邓滨昌 | 十八香调料 |
| CN101513244A (zh) * | 2009-03-19 | 2009-08-26 | 赵广钧 | 一种调味品及其制备方法 |
| CN102349640A (zh) * | 2011-10-21 | 2012-02-15 | 韩轩宇 | 复合食用调味料 |
| CN104000155A (zh) * | 2014-06-20 | 2014-08-27 | 肖安辉 | 一种调味料及其制备方法 |
| CN105053936A (zh) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | 一种炖母鸡用的调味料 |
-
2016
- 2016-05-04 CN CN201610290360.9A patent/CN105962268A/zh active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073329A (zh) * | 1991-12-21 | 1993-06-23 | 曹正安 | 天然调味粉 |
| CN1530031A (zh) * | 2003-03-13 | 2004-09-22 | 邓滨昌 | 十八香调料 |
| CN101513244A (zh) * | 2009-03-19 | 2009-08-26 | 赵广钧 | 一种调味品及其制备方法 |
| CN102349640A (zh) * | 2011-10-21 | 2012-02-15 | 韩轩宇 | 复合食用调味料 |
| CN104000155A (zh) * | 2014-06-20 | 2014-08-27 | 肖安辉 | 一种调味料及其制备方法 |
| CN105053936A (zh) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | 一种炖母鸡用的调味料 |
Non-Patent Citations (2)
| Title |
|---|
| 于新: "《药食同源物品使用手册 可用于保健食品的物品》", 31 July 2012, 中国轻工业出版社 * |
| 徐清萍: "《调味品加工技术与配方》", 31 March 2011, 中国纺织出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820054A (zh) * | 2016-10-31 | 2017-06-13 | 广西南宁市唐郎食品有限公司 | 一种腌肉调料 |
| CN115428932A (zh) * | 2022-09-22 | 2022-12-06 | 重庆梅香园实业集团有限公司 | 一种泡萝卜香精 |
| CN115428932B (zh) * | 2022-09-22 | 2024-02-13 | 重庆梅香园实业集团有限公司 | 一种泡萝卜香精 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102551014B (zh) | 一种调味料 | |
| CN102293426B (zh) | 一种食用油茶卤汁及其制作方法 | |
| CN103859337A (zh) | 一种消除羊肉膻味的卤料包 | |
| CN103621962A (zh) | 一种香辛料复合调味品及其制备方法 | |
| CN106616823A (zh) | 一种火锅底料 | |
| CN104222986B (zh) | 火锅底料及其制备方法 | |
| CN105053937A (zh) | 一种炖排骨用的调味料 | |
| CN105962085A (zh) | 一种黄豆糯米灰碱菜的制备方法 | |
| CN111616345A (zh) | 一种用于火锅的底料及其制备方法 | |
| CN104082761A (zh) | 一种香辣卤猪蹄及其制备方法 | |
| CN103932138A (zh) | 一种香辛料复合调味品及其制备方法 | |
| CN104839607A (zh) | 迷迭香调料粉及制备方法 | |
| KR101295635B1 (ko) | 한방재료를 이용한 육류 냄새 제거 및 육질연화용 조성물 및 이를 이용하여 제조된 육제품 | |
| CN105962268A (zh) | 一种调料 | |
| CN103932231A (zh) | 一种营养美味的啤酒甲鱼及其制备方法 | |
| CN106262756A (zh) | 干菜花生米辣椒酱及其制备方法 | |
| KR102396380B1 (ko) | 한방 숙성 양념의 제조방법 | |
| CN106260927A (zh) | 一种香辛料调味品 | |
| KR101699219B1 (ko) | 한방약재를 이용한 가금류 조리 방법 및 그 방법에 의해 조리된 한방 오리 또는 한방 닭 | |
| CN104082710A (zh) | 一种香辣金针菇及其制备方法 | |
| CN106307427A (zh) | 一种香辛料复合调味品及其制备方法 | |
| CN103918980B (zh) | 一种竹笋养生粥及其制备方法 | |
| CN106616497A (zh) | 酱香型保健板兔的制作方法及其制得的酱香型保健板兔 | |
| CN105661343A (zh) | 一种降血压羊肉及其制作方法 | |
| CN106119040A (zh) | 一种铁皮石斛养生酒的制作工艺 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160928 |