CN106722692A - Spicy chafing dish bottom flavorings and preparation method thereof - Google Patents
Spicy chafing dish bottom flavorings and preparation method thereof Download PDFInfo
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- CN106722692A CN106722692A CN201611043202.XA CN201611043202A CN106722692A CN 106722692 A CN106722692 A CN 106722692A CN 201611043202 A CN201611043202 A CN 201611043202A CN 106722692 A CN106722692 A CN 106722692A
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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 abstract description 2
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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
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of spicy chafing dish bottom flavorings, it is made up of the raw material of following parts by weight：30 60 parts of butter, 10 30 parts of capsicum, 8 32 parts of thick broad-bean sauce, 2 10 parts of garlic, 2 10 parts of ginger, 28 parts of chickens' extract, 2 12 parts of fermented soya bean, 16 parts of onion, 16 parts of Chinese prickly ash, 0.1 2 parts of white wine, 0.1 2 parts of pepper, 0.1 2 parts of white granulated sugar, 0.1 0.4 parts of purple cool, 0.1 0.4 parts of fructus amomi, 0.1 0.4 parts of nutmeg, 0.1 0.4 parts of Chinese cassia tree, 0.1 0.4 parts of cloves, it is anistree 0.1 0.4 parts, 0.1 0.4 parts of fennel seeds, 0.1 0.4 parts of the banksia rose, 0.1 0.4 parts of the root of Dahurain angelica, 0.1 0.4 parts of zingiber kawagoii, 0.1 0.4 parts of galingal.The spicy chafing dish bottom flavorings of the present invention have spicy fresh perfume (or spice), and paste flavor is strong, the features such as mellow in taste.Also have and be difficult to get angry, effect of stomach, stomach strengthening and digestion promoting is not hindered.The present invention is free of monosodium glutamate, is more healthy chafing dish bottom flavorings.It is mainly used in hot pot city mutton cooked in a chafing pot use, voluntarily mutton cooked in a chafing pot is used also to be adapted for hotel, family, can also be used as cooking, cooking noodle.
Description
Technical field
The present invention relates to a kind of spicy chafing dish bottom flavorings and preparation method thereof, belong to food seasoning technical field.
Background technology
Chafing dish comes from a kind of vegetable eating method of Yangtse River in Chongqing side fisherman's soup ichthyophagy class and vegetables etc., after by constantly change
Change forms its unique soup food method.
It is well known that the quality of chafing dish is more mainly decided by the condiment of chafing dish, as social economy and culture is increasingly flourishing,
The Diet concept of people is also improved therewith, and modern personage will not only taste delicious flavour to the demand of chafing dish, more importantly
Health and beauty are eaten, traditional chafing dish seasoning can not meet the requirement of people.
The content of the invention
For existing problem, it is an object of the invention to provide a kind of spicy chafing dish bottom flavorings, present invention also offers this
The preparation method of kind spicy chafing dish bottom flavorings, spicy fresh perfume (or spice), paste flavor is strong, mellow in taste, healthy and safe.
In order to realize above-mentioned first purpose, the technical scheme is that：A kind of spicy chafing dish bottom flavorings, by following weight portion
Several raw material are made：Butter 30-60 parts, capsicum 10-30 parts, thick broad-bean sauce 8-32 parts, garlic 2-10 parts, ginger 2-10 parts, chickens' extract 2-8
Part, fermented soya bean 2-12 parts, onion 1-6 parts, Chinese prickly ash 1-6 parts, white wine 0.1-2 parts, pepper 0.1-2 parts, white granulated sugar 0.1-2 parts, purple cool
0.1-0.4 parts, fructus amomi 0.1-0.4 parts, nutmeg 0.1-0.4 parts, Chinese cassia tree 0.1-0.4 parts, cloves 0.1-0.4 parts, anise 0.1-0.4
Part, fennel seeds 0.1-0.4 parts, banksia rose 0.1-0.4 parts, root of Dahurain angelica 0.1-0.4 parts, zingiber kawagoii 0.1-0.4 parts, galingal 0.1-0.4 parts.
It is different according to taste, preferably：It is made up of the raw material of following parts by weight：30 parts of butter, 10 parts of capsicum, thick broad-bean sauce
8 parts, 2 parts of garlic, 2 parts of ginger, 2 parts of chickens' extract, 2 parts of fermented soya bean, 1 part of onion, 1 part of Chinese prickly ash, 0.1 part of white wine, 0.1 part of pepper, white granulated sugar 0.1
Part, 0.1 part of purple cool, 0.1 part of fructus amomi, 0.1 part of nutmeg, 0.1 part of Chinese cassia tree, 0.1 part of cloves, anistree 0.1 part, 0.1 part of fennel seeds, wood
Fragrant 0.1 part, 0.1 part of the root of Dahurain angelica, 0.1 part of zingiber kawagoii, 0.1 part of galingal.
It is different according to taste, preferably：It is made up of the raw material of following parts by weight：60 parts of butter, 30 parts of capsicum, thick broad-bean sauce
32 parts, 10 parts of garlic, 10 parts of ginger, 8 parts of chickens' extract, 12 parts of fermented soya bean, 6 parts of onion, 6 parts of Chinese prickly ash, 2 parts of white wine, 2 parts of pepper, white granulated sugar 2
Part, 0.4 part of purple cool, 0.4 part of fructus amomi, 0.4 part of nutmeg, 0.4 part of Chinese cassia tree, 0.4 part of cloves, anistree 0.4 part, 0.4 part of fennel seeds, wood
Fragrant 0.4 part, 0.4 part of the root of Dahurain angelica, 0.4 part of zingiber kawagoii, 0.4 part of galingal.
It is different according to taste, preferably：It is made up of the raw material of following parts by weight：45 parts of butter, 18 parts of capsicum, thick broad-bean sauce
19 parts, 6 parts of garlic, 6 parts of ginger, 5 parts of chickens' extract, 6 parts of fermented soya bean, 4 parts of onion, 5 parts of Chinese prickly ash, 0.9 part of white wine, 0.8 part of pepper, white granulated sugar
0.8 part, 0.3 part of purple cool, 0.3 part of fructus amomi, 0.3 part of nutmeg, 0.3 part of Chinese cassia tree, 0.3 part of cloves, anistree 0.3 part, fennel seeds 0.3
Part, 0.3 part of the banksia rose, 0.3 part of the root of Dahurain angelica, 0.3 part of zingiber kawagoii, 0.3 part of galingal.
Preferably：The capsicum is stone column pimiento.Stone column pimiento, pungent are overbearing, bright-colored.
The preparation method of spicy chafing dish bottom flavorings, prepares in accordance with the following steps：
(1) get the raw materials ready：A part of capsicum is entered into boiling water and cooks 5-15min, drained away the water and be twisted into zi ba pepper, another part is peppery
Green pepper and Chinese prickly ash, pepper are respectively crushed into face；Ginger, garlic, onion are processed into fine grained；Purple cool, fructus amomi, nutmeg, Chinese cassia tree, cloves, eight
Angle, fennel seeds, the banksia rose, the root of Dahurain angelica, zingiber kawagoii, galingal are ground into fine powder；
(2) frying：Part butter are put into pot, 150-250 DEG C is heated to, drenched in capsicum, Chinese prickly ash surface；Add again in pot
Enter remaining butter and be heated to 150-250 DEG C, lower zi ba pepper, thick broad-bean sauce, fermented soya bean frying 15-30 minutes, add ginger, garlic, ocean
Green onion frying 5-15 minutes, then purple cool, fructus amomi, nutmeg, Chinese cassia tree, cloves, anise, fennel seeds, the banksia rose, the root of Dahurain angelica, zingiber kawagoii, galingal and
Above the paprika of oil pouring, pepper powder frying 2-8 minutes, is eventually adding chickens' extract, white wine, white granulated sugar, pepper and stirs, you can
It is off the pot；
(3), metering, filling, cooling obtains product.
In inventive formulation：
Purple bandit has middle benefit gas promoting the circulation of qi, effect of stomach strengthening and digestion promoting.
Fructus amomi：Property and flavor of peppery and warm, returns stomach, spleen, kidney channel, the effect of with dampness elimination promoting the circulation of qi.
Nutmeg：The puckery intestines of middle benefit gas；Promoting the circulation of qi helps digestion.Rushed down for void；Cold dysentery；Abdominal distention；Deficiency of food is vomitted；Place food does not disappear.
Chinese cassia tree：Complement sun, warming spleen and stomach, removing internal cold, promoting blood circulation.
Cloves：Pungent, the taste temperature of property.Enter lung, spleen, stomach, the warp of kidney four.Effect：Middle benefit gas, warm kidney, drop are inverse.Cure mainly：Control hiccup, vomit
Tell, gastric disorder causing nausea, dysentery, trusted subordinate's crymodynia, Xuan addictions, hernia, ringworm.
The banksia rose：Promoting the circulation of qi, analgesic, invigorating the spleen help digestion.
The root of Dahurain angelica：Get rid of illness the functions such as dehumidifying, apocenosis myogenic, promoting blood circulation and stopping pain.
Zingiber kawagoii：Promoting the circulation of qi middle benefit gas, help digestion, analgesic.For fullness in chest, coldness and pain in the epigastrium, diet does not disappear.
Galingal：Its warm in nature, taste is pungent；With aroma, there is section, there is annular film quality scale at section, taken root on section.Cure mainly：Gastral cavity
Abdomen crymodynia, gastrofrigid vomiting, belch acid regurgitation.
Fennel seeds：There is stomach invigorating promoting the circulation of qi.
Above-mentioned material is equipped with chafing dish bottom flavorings so that the chafing dish bottom flavorings made be difficult get angry, with do not hinder stomach,
Effect of stomach strengthening and digestion promoting, is more beneficial for the edible chafing dish of health of people.
The beneficial effects of the invention are as follows：The spicy chafing dish bottom flavorings of the present invention have spicy fresh perfume (or spice), and paste flavor is strong, mellow in taste etc.
Feature.Also have and be difficult to get angry, effect of stomach, stomach strengthening and digestion promoting is not hindered.The present invention is free of monosodium glutamate, is more healthy chafing dish bottom
Material.It is mainly used in hot pot city mutton cooked in a chafing pot use, voluntarily mutton cooked in a chafing pot is used also to be adapted for hotel, family, can also be used as cooking, cooking noodle.
Specific embodiment
With reference to specific embodiment, the present invention will be further described：
Embodiment 1
Spicy chafing dish bottom flavorings, prepare the following raw material of parts by weight：30 parts of butter, 10 parts of capsicum, 8 parts of thick broad-bean sauce, garlic 2
Part, 2 parts of ginger, 2 parts of chickens' extract, 2 parts of fermented soya bean, 1 part of onion, 1 part of Chinese prickly ash, 0.1 part of white wine, 0.1 part of pepper, 0.1 part of white granulated sugar, purple cool
0.1 part, 0.1 part of fructus amomi, 0.1 part of nutmeg, 0.1 part of Chinese cassia tree, 0.1 part of cloves, anistree 0.1 part, 0.1 part of fennel seeds, the banksia rose 0.1
Part, 0.1 part of the root of Dahurain angelica, 0.1 part of zingiber kawagoii, 0.1 part of galingal.Capsicum is stone column pimiento.
Prepare in accordance with the following steps：
(1) get the raw materials ready：A part of capsicum is entered into boiling water and cooks 10min, drained away the water and be twisted into zi ba pepper, another part capsicum
Face is respectively crushed into Chinese prickly ash, pepper；Ginger, garlic, onion are processed into fine grained；Purple cool, fructus amomi, nutmeg, Chinese cassia tree, cloves, anise,
Fennel seeds, the banksia rose, the root of Dahurain angelica, zingiber kawagoii, galingal are ground into fine powder；
(2) frying：Part butter are put into pot, 150 DEG C are heated to, drenched in capsicum, Chinese prickly ash surface；Added in pot surplus
Remaining butter are heated to 150 DEG C, and lower zi ba pepper, thick broad-bean sauce, fermented soya bean, frying 30 minutes add ginger, garlic, 5 points of onion frying
Clock, then purple cool, fructus amomi, nutmeg, Chinese cassia tree, cloves, anise, fennel seeds, the banksia rose, the root of Dahurain angelica, zingiber kawagoii, galingal and above oil drench it is peppery
Green pepper face, pepper powder frying 8 minutes, are eventually adding chickens' extract, white wine, white granulated sugar, pepper and stir, you can be off the pot.
(3), metering, filling, cooling obtains product.
Embodiment 2
Spicy chafing dish bottom flavorings, prepare the following raw material of parts by weight：60 parts of butter, 30 parts of capsicum, 32 parts of thick broad-bean sauce, garlic
10 parts, 10 parts of ginger, 8 parts of chickens' extract, 12 parts of fermented soya bean, 6 parts of onion, 6 parts of Chinese prickly ash, 2 parts of white wine, 2 parts of pepper, 2 parts of white granulated sugar, purple cool
0.4 part, 0.4 part of fructus amomi, 0.4 part of nutmeg, 0.4 part of Chinese cassia tree, 0.4 part of cloves, anistree 0.4 part, 0.4 part of fennel seeds, the banksia rose 0.4
Part, 0.4 part of the root of Dahurain angelica, 0.4 part of zingiber kawagoii, 0.4 part of galingal.Capsicum is stone column pimiento.
Prepare in accordance with the following steps：
(1) get the raw materials ready：A part of capsicum is entered into boiling water and cooks 15min, drained away the water and be twisted into zi ba pepper, another part capsicum
Face is respectively crushed into Chinese prickly ash, pepper；Ginger, garlic, onion are processed into fine grained；Purple cool, fructus amomi, nutmeg, Chinese cassia tree, cloves, anise,
Fennel seeds, the banksia rose, the root of Dahurain angelica, zingiber kawagoii, galingal are ground into fine powder；
(2) frying：Part butter are put into pot, 180 DEG C are heated to, drenched in capsicum, Chinese prickly ash surface；Added in pot surplus
Remaining butter are heated to 180 DEG C, and lower zi ba pepper, thick broad-bean sauce, fermented soya bean, frying 15 minutes add ginger, garlic, 15 points of onion frying
Clock, then purple cool, fructus amomi, nutmeg, Chinese cassia tree, cloves, anise, fennel seeds, the banksia rose, the root of Dahurain angelica, zingiber kawagoii, galingal and above oil drench it is peppery
Green pepper face, pepper powder frying 5 minutes, are eventually adding chickens' extract, white wine, white granulated sugar, pepper and stir, you can be off the pot.
(3), metering, filling, cooling obtains product.
Embodiment 3
Spicy chafing dish bottom flavorings, prepare the following raw material of parts by weight：45 parts of butter, 18 parts of capsicum, 19 parts of thick broad-bean sauce, garlic
6 parts, it is 6 parts of ginger, 5 parts of chickens' extract, 6 parts of fermented soya bean, 4 parts of onion, 5 parts of Chinese prickly ash, 0.9 part of white wine, 0.8 part of pepper, 0.8 part of white granulated sugar, purple
Cool 0.3 part, 0.3 part of fructus amomi, 0.3 part of nutmeg, 0.3 part of Chinese cassia tree, 0.3 part of cloves, anistree 0.3 part, 0.3 part of fennel seeds, the banksia rose 0.3
Part, 0.3 part of the root of Dahurain angelica, 0.3 part of zingiber kawagoii, 0.3 part of galingal.Capsicum is stone column pimiento.
Prepare in accordance with the following steps：
(1) get the raw materials ready：A part of capsicum is entered into boiling water and cooks 5min, drained away the water and be twisted into zi ba pepper, another part capsicum
Face is respectively crushed into Chinese prickly ash, pepper；Ginger, garlic, onion are processed into fine grained；Purple cool, fructus amomi, nutmeg, Chinese cassia tree, cloves, anise,
Fennel seeds, the banksia rose, the root of Dahurain angelica, zingiber kawagoii, galingal are ground into fine powder；
(2) frying：Part butter are put into pot, 250 DEG C are heated to, drenched in capsicum, Chinese prickly ash surface；Added in pot surplus
Remaining butter are heated to 250 DEG C, and lower zi ba pepper, thick broad-bean sauce, fermented soya bean, frying 15 minutes add ginger, garlic, 10 points of onion frying
Clock, then purple cool, fructus amomi, nutmeg, Chinese cassia tree, cloves, anise, fennel seeds, the banksia rose, the root of Dahurain angelica, zingiber kawagoii, galingal and above oil drench it is peppery
Green pepper face, pepper powder frying 2 minutes, are eventually adding chickens' extract, white wine, white granulated sugar, pepper and stir, you can be off the pot.
(3), metering, filling, cooling obtains product.
Preferred embodiment of the invention described in detail above.It should be appreciated that one of ordinary skill in the art without
Need creative work just can make many modifications and variations with design of the invention.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical scheme, all should be in the protection domain being defined in the patent claims.
Claims (6)
1. a kind of spicy chafing dish bottom flavorings, are made up of the raw material of following parts by weight：Butter 30-60 parts, capsicum 10-30 parts, beans
8-32 parts of valve sauce, garlic 2-10 parts, ginger 2-10 parts, chickens' extract 2-8 parts, fermented soya bean 2-12 parts, onion 1-6 parts, Chinese prickly ash 1-6 parts, white wine
0.1-2 parts, pepper 0.1-2 parts, white granulated sugar 0.1-2 parts, purple cool 0.1-0.4 parts, fructus amomi 0.1-0.4 parts, nutmeg 0.1-0.4 parts,
Chinese cassia tree 0.1-0.4 parts, cloves 0.1-0.4 parts, 0.1-0.4 parts of anise, fennel seeds 0.1-0.4 parts, banksia rose 0.1-0.4 parts, the root of Dahurain angelica
0.1-0.4 parts, zingiber kawagoii 0.1-0.4 parts, galingal 0.1-0.4 parts.
2. spicy chafing dish bottom flavorings according to claim 1, it is characterised in that：It is made up of the raw material of following parts by weight：Ox
30 parts of oil, 10 parts of capsicum, 8 parts of thick broad-bean sauce, 2 parts of garlic, 2 parts of ginger, 2 parts of chickens' extract, 2 parts of fermented soya bean, 1 part of onion, 1 part of Chinese prickly ash, white wine 0.1
Part, 0.1 part of pepper, 0.1 part of white granulated sugar, 0.1 part of purple cool, 0.1 part of fructus amomi, 0.1 part of nutmeg, 0.1 part of Chinese cassia tree, 0.1 part of cloves, eight
0.1 part of angle, 0.1 part of fennel seeds, 0.1 part of the banksia rose, 0.1 part of the root of Dahurain angelica, 0.1 part of zingiber kawagoii, 0.1 part of galingal.
3. spicy chafing dish bottom flavorings according to claim 1, it is characterised in that：It is made up of the raw material of following parts by weight：Ox
It is 60 parts of oil, 30 parts of capsicum, 32 parts of thick broad-bean sauce, 10 parts of garlic, 10 parts of ginger, 8 parts of chickens' extract, 12 parts of fermented soya bean, 6 parts of onion, 6 parts of Chinese prickly ash, white
2 parts of wine, 2 parts of pepper, 2 parts of white granulated sugar, 0.4 part of purple cool, 0.4 part of fructus amomi, 0.4 part of nutmeg, 0.4 part of Chinese cassia tree, 0.4 part of cloves, eight
0.4 part of angle, 0.4 part of fennel seeds, 0.4 part of the banksia rose, 0.4 part of the root of Dahurain angelica, 0.4 part of zingiber kawagoii, 0.4 part of galingal.
4. spicy chafing dish bottom flavorings according to claim 1, it is characterised in that：It is made up of the raw material of following parts by weight：Ox
45 parts of oil, 18 parts of capsicum, 19 parts of thick broad-bean sauce, 6 parts of garlic, 6 parts of ginger, 5 parts of chickens' extract, 6 parts of fermented soya bean, 4 parts of onion, 5 parts of Chinese prickly ash, white wine
0.9 part, 0.8 part of pepper, 0.8 part of white granulated sugar, 0.3 part of purple cool, 0.3 part of fructus amomi, 0.3 part of nutmeg, 0.3 part of Chinese cassia tree, cloves 0.3
Part, anistree 0.3 part, 0.3 part of fennel seeds, 0.3 part of the banksia rose, 0.3 part of the root of Dahurain angelica, 0.3 part of zingiber kawagoii, 0.3 part of galingal.
5. spicy chafing dish bottom flavorings according to claim any one of 1-4, it is characterised in that：The capsicum is stone column pimiento.
6. the preparation method of spicy chafing dish bottom flavorings described in a kind of any one of claim 1-5, it is characterised in that：In accordance with the following steps
Prepare：
(1) get the raw materials ready：By a part of capsicum enter boiling water cook 5-15min, drain away the water and be twisted into zi ba pepper, another part capsicum and
Chinese prickly ash, pepper are respectively crushed into face；Ginger, garlic, onion are processed into fine grained；It is purple cool, fructus amomi, nutmeg, Chinese cassia tree, cloves, anise, small
Fennel, the banksia rose, the root of Dahurain angelica, zingiber kawagoii, galingal are ground into fine powder；
(2) frying：Part butter are put into pot, 150-250 DEG C is heated to, drenched in capsicum, Chinese prickly ash surface；Added in pot surplus
Remaining butter are heated to 150-250 DEG C, and lower zi ba pepper, thick broad-bean sauce, fermented soya bean frying 15-30 minutes, add ginger, garlic, onion and fry
It is processed 5-15 minutes, then purple cool, fructus amomi, nutmeg, Chinese cassia tree, cloves, anise, fennel seeds, the banksia rose, the root of Dahurain angelica, zingiber kawagoii, galingal and above
The paprika of oil pouring, pepper powder frying 2-8 minutes, are eventually adding chickens' extract, white wine, white granulated sugar, pepper and stir, you can rise
Pot；
(3), metering, filling, cooling obtains product.
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| CN107307373A (en) * | 2017-06-01 | 2017-11-03 | 四川省满江红食品科技有限公司 | A kind of chafing dish seasoning and preparation method thereof |
| CN107535988A (en) * | 2017-09-06 | 2018-01-05 | 固原新月养殖有限公司 | A kind of chafing dish bottom flavorings and its preparation technology with healthcare function |
| CN107549755A (en) * | 2017-09-20 | 2018-01-09 | 合肥庐忆食品有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN107568689A (en) * | 2017-08-27 | 2018-01-12 | 银川边塞人家食品有限公司 | A kind of compound capsicum chafing dish bottom flavorings and preparation method thereof |
| CN107927207A (en) * | 2017-12-11 | 2018-04-20 | 广汉市航佳食品有限公司 | A kind of production technology of Chinese prickly ash butter |
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| CN109567124A (en) * | 2017-09-28 | 2019-04-05 | 曹晓明 | A kind of chafing dish bottom flavorings |
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| CN111616345A (en) * | 2020-06-15 | 2020-09-04 | 宁夏新东方技工学校有限公司 | Bottom material for chafing dish and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307373A (en) * | 2017-06-01 | 2017-11-03 | 四川省满江红食品科技有限公司 | A kind of chafing dish seasoning and preparation method thereof |
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| CN107549755A (en) * | 2017-09-20 | 2018-01-09 | 合肥庐忆食品有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN109567124A (en) * | 2017-09-28 | 2019-04-05 | 曹晓明 | A kind of chafing dish bottom flavorings |
| CN109757695A (en) * | 2017-11-09 | 2019-05-17 | 王华伟 | A kind of bottom flavorings of spicy chaffy dish and preparation method thereof |
| CN107927207A (en) * | 2017-12-11 | 2018-04-20 | 广汉市航佳食品有限公司 | A kind of production technology of Chinese prickly ash butter |
| CN108142582A (en) * | 2018-02-11 | 2018-06-12 | 重庆市三易食品有限公司 | A kind of chafing dish butter and preparation method thereof |
| CN109198566A (en) * | 2018-08-24 | 2019-01-15 | 湖州美果汇食品有限公司 | A kind of formula of hot pot soup base and preparation method thereof |
| CN109329853A (en) * | 2018-11-27 | 2019-02-15 | 重庆德庄农产品开发有限公司 | A kind of less salt chafing dish bottom flavorings and its preparation process |
| CN110897132A (en) * | 2019-10-16 | 2020-03-24 | 重庆德庄农产品开发有限公司 | Color hotpot condiment and preparation method thereof |
| CN111616345A (en) * | 2020-06-15 | 2020-09-04 | 宁夏新东方技工学校有限公司 | Bottom material for chafing dish and preparation method thereof |
| CN112493453A (en) * | 2020-11-27 | 2021-03-16 | 重庆德庄农产品开发有限公司 | Method for improving flavor of hotpot condiment |
| CN114680323A (en) * | 2022-04-27 | 2022-07-01 | 刘增鑫 | Formula and preparation method of oil-prepared pepper |
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Application publication date: 20170531 |