CN106539051A - A kind of bittern material - Google Patents

A kind of bittern material Download PDF

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Publication number
CN106539051A
CN106539051A CN201611057332.9A CN201611057332A CN106539051A CN 106539051 A CN106539051 A CN 106539051A CN 201611057332 A CN201611057332 A CN 201611057332A CN 106539051 A CN106539051 A CN 106539051A
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CN
China
Prior art keywords
fructus
radix
rhizoma
herba
raw
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Pending
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CN201611057332.9A
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Chinese (zh)
Inventor
何俊丰
胡万美
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Zunyi Junfeng Food LLC
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Zunyi Junfeng Food LLC
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Priority to CN201611057332.9A priority Critical patent/CN106539051A/en
Publication of CN106539051A publication Critical patent/CN106539051A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

This application discloses a kind of bittern material, including raw material have Caulis Bambusae In Taeniam, Cordyceps militaris (L.) Link., Herba lysimachiae capillipedis, Fructus Amomi Rotundus, Fructus Crataegi, Herba Pogostemonis, Radix Arnebiae (Radix Lithospermi), Cortex cinnamomi japonici (Ramulus Cinnamomi), Ramulus Cinnamomi, finish pull out, Herba Pelargonii Graveolentiss, Rhizoma Kaempferiae, Fructus Foeniculi, anise, Rhizoma Alpiniae Officinarum, Murraya paniculata (L.) Jack., Radix Et Rhizoma Nardostachyos, Rhizoma et radix valerianae, Flos Caryophylli, Ganoderma, husky ginger, Fructus Amomi, Herba Cymbopogonis Citrari, Flos Magnoliae, it is red buckle, Radix Glycyrrhizae, the Radix Angelicae Dahuricae, Pericarpium Citri Reticulatae, Oleum Linderae, Fructus Cumini Cymini, Fructus Piperiss, caraway seeds, Pericarpium Zanthoxyli and Fructus Capsici.The special Cordyceps militaris (L.) Link. for adding of this programme, Herba lysimachiae capillipedis and Murraya paniculata (L.) Jack., on the one hand make the color and luster of salt more preferably, and the food colors after stew in soy sauce are fresher glossy;On the other hand, be antibacterial, antipathogenic composition to be with the addition of in salt, protect salt not to be contaminated by bacterial, extend the pot-life of salt, generally can many storages 3~4 days under equal ambient than existing salt.

Description

A kind of bittern material
Technical field
The present invention relates to a kind of flavouring agent, and in particular to a kind of bittern material.
Background technology
Bittern material, is the flavoring agent for making pot-stewed meat or fowl, usually makes the spice of salt, generally combined by kinds of traditional Chinese medicines, Boil salt and give out strong fragranced, can be very good to remove the smell of raw-food material, increase the fragrance of food.It is different Bittern material formula can make the salt of different flavor, more than the raw material of bittern material simply, it is few simply, and the materials ratio of raw material is all The salt of different flavor and mouthfeel can be mixed.
At present, bittern material on the market is generally by groups such as anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Zanthoxyli, Fructus Foeniculi, Bai Kou, Semen Myristicae, Fructus Amomi, husky gingers Into salt obtained in these bittern material, the food of one side stew in soy sauce are not tasty enough, therefore the halogen fragrance of food is not strong;The opposing party Face, the salt shelf-life of acquisition are short, and general 4~5 days just not reusable.
The content of the invention
The present invention is directed to above-mentioned technical problem, there is provided a kind of bittern material, to solve the salt halogen that existing bittern material is boiled Food processed is not tasty enough, salt shelf-life short technical problem.
In order to solve above-mentioned technical problem, the present invention provides following technical scheme:A kind of bittern material, including raw material and raw material Weight is 10~20g of Caulis Bambusae In Taeniam, 40~50g of Cordyceps militaris (L.) Link., 35~45g of Herba lysimachiae capillipedis, 25~35g of Fructus Amomi Rotundus, 40~50g of Fructus Crataegi, Herba Pogostemonis 12 ~18g, 10~20g of Radix Arnebiae (Radix Lithospermi), 25~35g of Cortex cinnamomi japonici (Ramulus Cinnamomi), 35~45g of Ramulus Cinnamomi, finish pull out 45~50g, 25~35g of Herba Pelargonii Graveolentiss, Rhizoma Kaempferiae 20~ 30g, 15~25g of Fructus Foeniculi, 35~45g of anise, 12~18g of Rhizoma Alpiniae Officinarum, 40~50g of Murraya paniculata (L.) Jack., 12~18g of Radix Et Rhizoma Nardostachyos, Rhizoma et radix valerianae 35~ 45g, 10~20g of Flos Caryophylli, 35~45g of Ganoderma, 40~50g of husky ginger, 10~20g of Fructus Amomi, 40~50g of Herba Cymbopogonis Citrari, Flos Magnoliae 10~ 20g, red 25~35g of button, 25~35g of Radix Glycyrrhizae, 35~45g of the Radix Angelicae Dahuricae, 35~45g of Pericarpium Citri Reticulatae, 25~35g of Oleum Linderae, 40~50g of Fructus Cumini Cymini, 12~18g of Fructus Piperiss, 35~45g of caraway seeds, 35~45g of 25~35g of Pericarpium Zanthoxyli and Fructus Capsici.
Beneficial effects of the present invention are:
(1)The special Cordyceps militaris (L.) Link. for adding of this programme, Herba lysimachiae capillipedis and Murraya paniculata (L.) Jack., on the one hand make the color and luster of salt more preferably, the food after stew in soy sauce Color is fresher glossy;On the other hand, be antibacterial, antipathogenic composition to be with the addition of in salt, protect salt not to be contaminated by bacterial, extend The pot-life of salt, generally can deposit 3~4 days under equal ambient than existing salt more.
(2)Raw material listed by this programme coordinates, and strictly the consumption of each raw material is controlled in the range of listing, each raw material it Between fragrance more coordinate, the salt halogen perfume (or spice) for obtaining assails the nostrils, mouthfeel alcohol and, have dulcet composition it is readily permeable enter food in, enter And make the food for obtaining that there is strong fragrance, it is agreeable to the taste pleasant.
(3)The salt obtained using the present invention program, is overcome and has been eaten on easily due to adding the raw material of aroma properties to cause Fire problem, with enriching yin and nourishing kidney, nourishing the liver to improve visual acuity, supplementing QI for promoting the production of body fluid, benefiting qi and nourishing blood health-care effect.And bittern material composition is easily by human body Absorb, the effect with the fat pathogenic fire reducing that disappears.
Further, as the prioritization scheme one to base case, the raw material and raw material weight that bittern material of the present invention includes is bamboo Sweet-smelling grass 20g, Cordyceps militaris (L.) Link. 45g, Herba lysimachiae capillipedis 45g, Fructus Amomi Rotundus 25g, Fructus Crataegi 45g, Herba Pogostemonis 12g, Radix Arnebiae (Radix Lithospermi) 10g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 30g, Ramulus Cinnamomi 35g, finish Pull out 50g, Herba Pelargonii Graveolentiss 35g, Rhizoma Kaempferiae 20g, Fructus Foeniculi 25g, anise 35g, Rhizoma Alpiniae Officinarum 18g, Murraya paniculata (L.) Jack. 45g, Radix Et Rhizoma Nardostachyos 12g, Rhizoma et radix valerianae 45g, Flos Caryophylli 20g, Ganoderma 40g, husky ginger 45g, Fructus Amomi 15g, Herba Cymbopogonis Citrari 50g, Flos Magnoliae 10g, red button 35g, Radix Glycyrrhizae 25g, Radix Angelicae Dahuricae 40g, Pericarpium Citri Reticulatae 45g, Oleum Linderae 25g, Fructus Cumini Cymini 50g, Fructus Piperiss 16g, caraway seeds 45g, Pericarpium Zanthoxyli 25g and Fructus Capsici 45g.This programme food heavier for fishy smell Thing, such as fish, shrimp, egg, Monopterus albus (Zuiew) etc., with the effect for removing fishy smell and killing parasite well.
Further, as the prioritization scheme two to base case, the raw material and raw material weight that bittern material of the present invention includes is bamboo Sweet-smelling grass 10g, Cordyceps militaris (L.) Link. 50g, Herba lysimachiae capillipedis 35g, Fructus Amomi Rotundus 35g, Fructus Crataegi 50g, Herba Pogostemonis 18g, Radix Arnebiae (Radix Lithospermi) 15g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 35g, Ramulus Cinnamomi 40g, finish Pull out 45g, Herba Pelargonii Graveolentiss 25g, Rhizoma Kaempferiae 25g, Fructus Foeniculi 15g, anise 45g, Rhizoma Alpiniae Officinarum 12g, Murraya paniculata (L.) Jack. 40g, Radix Et Rhizoma Nardostachyos 16g, Rhizoma et radix valerianae 35g, Flos Caryophylli 10g, Ganoderma 45g, husky ginger 40g, Fructus Amomi 20g, Herba Cymbopogonis Citrari 45g, Flos Magnoliae 20g, red button 25g, Radix Glycyrrhizae 35g, Radix Angelicae Dahuricae 45g, Pericarpium Citri Reticulatae 35g, Oleum Linderae 20g, Fructus Cumini Cymini 45g, Fructus Piperiss 18g, caraway seeds 40g, Pericarpium Zanthoxyli 30g and Fructus Capsici 35g.This programme food heavier for smell of mutton Thing, especially Carnis caprae seu ovis have dispels smell of mutton effect well, and makes meat more fresh and tender.
Further, as the prioritization scheme three to base case, the raw material and raw material weight that bittern material of the present invention includes is bamboo Sweet-smelling grass 15g, Cordyceps militaris (L.) Link. 40g, Herba lysimachiae capillipedis 40g, Fructus Amomi Rotundus 30g, Fructus Crataegi 40g, Herba Pogostemonis 15g, Radix Arnebiae (Radix Lithospermi) 20g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 25g, Ramulus Cinnamomi 45g, finish Pull out 50g, Herba Pelargonii Graveolentiss 30g, Rhizoma Kaempferiae 30g, Fructus Foeniculi 20g, anise 40g, Rhizoma Alpiniae Officinarum 16g, Murraya paniculata (L.) Jack. 50g, Radix Et Rhizoma Nardostachyos 18g, Rhizoma et radix valerianae 40g, Flos Caryophylli 15g, Ganoderma 35g, husky ginger 50g, Fructus Amomi 10g, Herba Cymbopogonis Citrari 40g, Flos Magnoliae 15g, red button 30g, Radix Glycyrrhizae 30g, Radix Angelicae Dahuricae 35g, Pericarpium Citri Reticulatae 40g, Oleum Linderae 35g, Fructus Cumini Cymini 40g, Fructus Piperiss 12g, caraway seeds 35g, Pericarpium Zanthoxyli 35g and Fructus Capsici 40g.This programme be particularly suited for vegetable, Bean food, the vegetable of stew in soy sauce are crispy and delicious, bright;The beans of stew in soy sauce, such as Semen Glyciness, Semen sojae atricolor etc., in halogen fragrance is infiltrated through, Profusely lasting after edible, long times of aftertaste.
Specific embodiment
Technical solution of the present invention is further illustrated with reference to embodiment:
Embodiment 1:
A kind of bittern material, including raw material and raw material weight be Caulis Bambusae In Taeniam 20g, Cordyceps militaris (L.) Link. 45g, Herba lysimachiae capillipedis 45g, Fructus Amomi Rotundus 25g, Fructus Crataegi 45g, Herba Pogostemonis 12g, Radix Arnebiae (Radix Lithospermi) 10g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 30g, Ramulus Cinnamomi 35g, finish and pull out 50g, Herba Pelargonii Graveolentiss 35g, Rhizoma Kaempferiae 20g, Fructus Foeniculi 25g, anise 35g, good It is Rhizoma Zingiberis Recens 18g, Murraya paniculata (L.) Jack. 45g, Radix Et Rhizoma Nardostachyos 12g, Rhizoma et radix valerianae 45g, Flos Caryophylli 20g, Ganoderma 40g, husky ginger 45g, Fructus Amomi 15g, Herba Cymbopogonis Citrari 50g, pungent Smooth flower 10g, red button 35g, Radix Glycyrrhizae 25g, Radix Angelicae Dahuricae 40g, Pericarpium Citri Reticulatae 45g, Oleum Linderae 25g, Fructus Cumini Cymini 50g, Fructus Piperiss 16g, caraway seeds 45g, flower Green pepper 25g and Fructus Capsici 45g.
Embodiment 2:
A kind of raw material that bittern material includes and raw material weight be Caulis Bambusae In Taeniam 10g, Cordyceps militaris (L.) Link. 50g, Herba lysimachiae capillipedis 35g, Fructus Amomi Rotundus 35g, Fructus Crataegi 50g, Herba Pogostemonis 18g, Radix Arnebiae (Radix Lithospermi) 15g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 35g, Ramulus Cinnamomi 40g, finish and pull out 45g, Herba Pelargonii Graveolentiss 25g, Rhizoma Kaempferiae 25g, Fructus Foeniculi 15g, anise 45g, good It is Rhizoma Zingiberis Recens 12g, Murraya paniculata (L.) Jack. 40g, Radix Et Rhizoma Nardostachyos 16g, Rhizoma et radix valerianae 35g, Flos Caryophylli 10g, Ganoderma 45g, husky ginger 40g, Fructus Amomi 20g, Herba Cymbopogonis Citrari 45g, pungent Smooth flower 20g, red button 25g, Radix Glycyrrhizae 35g, Radix Angelicae Dahuricae 45g, Pericarpium Citri Reticulatae 35g, Oleum Linderae 20g, Fructus Cumini Cymini 45g, Fructus Piperiss 18g, caraway seeds 40g, flower Green pepper 30g and Fructus Capsici 35g.
Embodiment 3:
A kind of raw material that bittern material includes and raw material weight be Caulis Bambusae In Taeniam 15g, Cordyceps militaris (L.) Link. 40g, Herba lysimachiae capillipedis 40g, Fructus Amomi Rotundus 30g, Fructus Crataegi 40g, Herba Pogostemonis 15g, Radix Arnebiae (Radix Lithospermi) 20g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 25g, Ramulus Cinnamomi 45g, finish and pull out 50g, Herba Pelargonii Graveolentiss 30g, Rhizoma Kaempferiae 30g, Fructus Foeniculi 20g, anise 40g, good It is Rhizoma Zingiberis Recens 16g, Murraya paniculata (L.) Jack. 50g, Radix Et Rhizoma Nardostachyos 18g, Rhizoma et radix valerianae 40g, Flos Caryophylli 15g, Ganoderma 35g, husky ginger 50g, Fructus Amomi 10g, Herba Cymbopogonis Citrari 40g, pungent Smooth flower 15g, red button 30g, Radix Glycyrrhizae 30g, Radix Angelicae Dahuricae 35g, Pericarpium Citri Reticulatae 40g, Oleum Linderae 35g, Fructus Cumini Cymini 40g, Fructus Piperiss 12g, caraway seeds 35g, flower Green pepper 35g and Fructus Capsici 40g.
For a person skilled in the art, on the premise of without departing from present configuration, some changes can also be made Shape and improvement, these should also be considered as protection scope of the present invention, and these are all without the effect and patent for affecting the present invention to implement Practicality.

Claims (4)

1. a kind of bittern material, it is characterised in that the raw material for including and raw material weight are 10~20g of Caulis Bambusae In Taeniam, 40~50g of Cordyceps militaris (L.) Link., row 35~45g of grass, 25~35g of Fructus Amomi Rotundus, 40~50g of Fructus Crataegi, 12~18g of Herba Pogostemonis, 10~20g of Radix Arnebiae (Radix Lithospermi), 25~35g of Cortex cinnamomi japonici (Ramulus Cinnamomi), Ramulus Cinnamomi 35~45g, finish pull out 45~50g, 25~35g of Herba Pelargonii Graveolentiss, 20~30g of Rhizoma Kaempferiae, 15~25g of Fructus Foeniculi, 35~45g of anise, Rhizoma Alpiniae Officinarum 12~ 18g, 40~50g of Murraya paniculata (L.) Jack., 12~18g of Radix Et Rhizoma Nardostachyos, 35~45g of Rhizoma et radix valerianae, 10~20g of Flos Caryophylli, 35~45g of Ganoderma, husky ginger 40~ 50g, 10~20g of Fructus Amomi, 40~50g of Herba Cymbopogonis Citrari, 10~20g of Flos Magnoliae, red 25~35g of button, 25~35g of Radix Glycyrrhizae, the Radix Angelicae Dahuricae 35~ 45g, 35~45g of Pericarpium Citri Reticulatae, 25~35g of Oleum Linderae, 40~50g of Fructus Cumini Cymini, 12~18g of Fructus Piperiss, 35~45g of caraway seeds, 25~35g of Pericarpium Zanthoxyli With 35~45g of Fructus Capsici.
2. a kind of bittern material as claimed in claim 1, it is characterised in that:Including raw material and raw material weight be Caulis Bambusae In Taeniam 20g, pupa worm Careless 45g, Herba lysimachiae capillipedis 45g, Fructus Amomi Rotundus 25g, Fructus Crataegi 45g, Herba Pogostemonis 12g, Radix Arnebiae (Radix Lithospermi) 10g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 30g, Ramulus Cinnamomi 35g, finish pull out 50g, Herba Pelargonii Graveolentiss 35g, Rhizoma Kaempferiae 20g, Fructus Foeniculi 25g, anise 35g, Rhizoma Alpiniae Officinarum 18g, Murraya paniculata (L.) Jack. 45g, Radix Et Rhizoma Nardostachyos 12g, Rhizoma et radix valerianae 45g, Flos Caryophylli 20g, Ganoderma 40g, husky ginger 45g, Fructus Amomi 15g, Herba Cymbopogonis Citrari 50g, Flos Magnoliae 10g, red button 35g, Radix Glycyrrhizae 25g, Radix Angelicae Dahuricae 40g, Pericarpium Citri Reticulatae 45g, Oleum Linderae 25g, Fructus Cumini Cymini 50g, Fructus Piperiss 16g, caraway seeds 45g, Pericarpium Zanthoxyli 25g and Fructus Capsici 45g.
3. a kind of bittern material as claimed in claim 1, it is characterised in that:Including raw material and raw material weight be Caulis Bambusae In Taeniam 10g, pupa worm Careless 50g, Herba lysimachiae capillipedis 35g, Fructus Amomi Rotundus 35g, Fructus Crataegi 50g, Herba Pogostemonis 18g, Radix Arnebiae (Radix Lithospermi) 15g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 35g, Ramulus Cinnamomi 40g, finish pull out 45g, Herba Pelargonii Graveolentiss 25g, Rhizoma Kaempferiae 25g, Fructus Foeniculi 15g, anise 45g, Rhizoma Alpiniae Officinarum 12g, Murraya paniculata (L.) Jack. 40g, Radix Et Rhizoma Nardostachyos 16g, Rhizoma et radix valerianae 35g, Flos Caryophylli 10g, Ganoderma 45g, husky ginger 40g, Fructus Amomi 20g, Herba Cymbopogonis Citrari 45g, Flos Magnoliae 20g, red button 25g, Radix Glycyrrhizae 35g, Radix Angelicae Dahuricae 45g, Pericarpium Citri Reticulatae 35g, Oleum Linderae 20g, Fructus Cumini Cymini 45g, Fructus Piperiss 18g, caraway seeds 40g, Pericarpium Zanthoxyli 30g and Fructus Capsici 35g.
4. a kind of bittern material as claimed in claim 1, it is characterised in that:Including raw material and raw material weight be Caulis Bambusae In Taeniam 15g, pupa worm Careless 40g, Herba lysimachiae capillipedis 40g, Fructus Amomi Rotundus 30g, Fructus Crataegi 40g, Herba Pogostemonis 15g, Radix Arnebiae (Radix Lithospermi) 20g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 25g, Ramulus Cinnamomi 45g, finish pull out 50g, Herba Pelargonii Graveolentiss 30g, Rhizoma Kaempferiae 30g, Fructus Foeniculi 20g, anise 40g, Rhizoma Alpiniae Officinarum 16g, Murraya paniculata (L.) Jack. 50g, Radix Et Rhizoma Nardostachyos 18g, Rhizoma et radix valerianae 40g, Flos Caryophylli 15g, Ganoderma 35g, husky ginger 50g, Fructus Amomi 10g, Herba Cymbopogonis Citrari 40g, Flos Magnoliae 15g, red button 30g, Radix Glycyrrhizae 30g, Radix Angelicae Dahuricae 35g, Pericarpium Citri Reticulatae 40g, Oleum Linderae 35g, Fructus Cumini Cymini 40g, Fructus Piperiss 12g, caraway seeds 35g, Pericarpium Zanthoxyli 35g and Fructus Capsici 40g.
CN201611057332.9A 2016-11-26 2016-11-26 A kind of bittern material Pending CN106539051A (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106879745A (en) * 2017-04-20 2017-06-23 中南林业科技大学 A kind of dry halogen material of black tea bean flavor, dried bean curd and preparation method thereof
CN107279908A (en) * 2017-08-10 2017-10-24 张传栋 A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof
CN107373442A (en) * 2017-07-24 2017-11-24 上海艺杏食品有限公司 A kind of dried eggs and preparation method thereof
CN108095014A (en) * 2017-12-26 2018-06-01 西南大学 A kind of non-residue instant halogen material and preparation method thereof
CN108094567A (en) * 2018-01-15 2018-06-01 河南牧业经济学院 A kind of stew in soy sauce halogen material, halogen thousand sheets and preparation method thereof
CN108175075A (en) * 2018-01-31 2018-06-19 柳州市美食联盟协会 A kind of stew in soy sauce fragrance
CN108236099A (en) * 2018-02-28 2018-07-03 谢艳丽 A kind of preparation method for the appetizing watermelon seeds that relieves inflammation or internal heat
CN108450806A (en) * 2018-03-01 2018-08-28 安徽省争华羊业集团有限公司 A kind of flavor pack of grilled mutton
CN108651627A (en) * 2018-06-22 2018-10-16 安徽新梦想农产品冷链仓储有限公司 A kind of nutrition-balanced bean curd juice and its processing method
CN108719921A (en) * 2018-05-29 2018-11-02 辣小鸭食品有限公司 A kind of preparation method of black tea marinated food

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Publication number Priority date Publication date Assignee Title
CN1181207A (en) * 1996-10-28 1998-05-13 李江 A group of Se-rich cordyceps sinensis ham sausage and its prepn. method
CN1340313A (en) * 2000-08-30 2002-03-20 周建洪 Formular of Renshen-Baibao chicken and its cooking technology
CN101822357A (en) * 2010-05-04 2010-09-08 何才福 Stewing material for stewing duck and use method thereof
CN102058079A (en) * 2010-11-15 2011-05-18 黄素芳 Formula of marinade and method for making marinated duck meat with marinade

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1181207A (en) * 1996-10-28 1998-05-13 李江 A group of Se-rich cordyceps sinensis ham sausage and its prepn. method
CN1340313A (en) * 2000-08-30 2002-03-20 周建洪 Formular of Renshen-Baibao chicken and its cooking technology
CN101822357A (en) * 2010-05-04 2010-09-08 何才福 Stewing material for stewing duck and use method thereof
CN102058079A (en) * 2010-11-15 2011-05-18 黄素芳 Formula of marinade and method for making marinated duck meat with marinade

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106879745A (en) * 2017-04-20 2017-06-23 中南林业科技大学 A kind of dry halogen material of black tea bean flavor, dried bean curd and preparation method thereof
CN107373442A (en) * 2017-07-24 2017-11-24 上海艺杏食品有限公司 A kind of dried eggs and preparation method thereof
CN107279908A (en) * 2017-08-10 2017-10-24 张传栋 A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof
CN108095014A (en) * 2017-12-26 2018-06-01 西南大学 A kind of non-residue instant halogen material and preparation method thereof
CN108094567A (en) * 2018-01-15 2018-06-01 河南牧业经济学院 A kind of stew in soy sauce halogen material, halogen thousand sheets and preparation method thereof
CN108175075A (en) * 2018-01-31 2018-06-19 柳州市美食联盟协会 A kind of stew in soy sauce fragrance
CN108236099A (en) * 2018-02-28 2018-07-03 谢艳丽 A kind of preparation method for the appetizing watermelon seeds that relieves inflammation or internal heat
CN108450806A (en) * 2018-03-01 2018-08-28 安徽省争华羊业集团有限公司 A kind of flavor pack of grilled mutton
CN108719921A (en) * 2018-05-29 2018-11-02 辣小鸭食品有限公司 A kind of preparation method of black tea marinated food
CN108651627A (en) * 2018-06-22 2018-10-16 安徽新梦想农产品冷链仓储有限公司 A kind of nutrition-balanced bean curd juice and its processing method

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