CN106954836A - A kind of halogen material for contributing to digestion and its application - Google Patents
A kind of halogen material for contributing to digestion and its application Download PDFInfo
- Publication number
- CN106954836A CN106954836A CN201710211407.2A CN201710211407A CN106954836A CN 106954836 A CN106954836 A CN 106954836A CN 201710211407 A CN201710211407 A CN 201710211407A CN 106954836 A CN106954836 A CN 106954836A
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- Prior art keywords
- halogen material
- add
- egg
- water
- prickly ash
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- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 35
- 150000002367 halogens Chemical class 0.000 title claims abstract description 35
- 239000000463 material Substances 0.000 title claims abstract description 35
- 230000029087 digestion Effects 0.000 title claims abstract description 14
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 21
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 20
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 20
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 14
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 14
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 14
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 14
- 241000131458 Elsholtzia Species 0.000 claims abstract description 14
- 235000014676 Phragmites communis Nutrition 0.000 claims abstract description 14
- 244000197580 Poria cocos Species 0.000 claims abstract description 14
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 14
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 14
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 14
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 14
- 235000004611 garlic Nutrition 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 14
- 239000008158 vegetable oil Substances 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 235000013547 stew Nutrition 0.000 claims abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 5
- 235000013601 eggs Nutrition 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000010411 cooking Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 241000633855 Litsea pungens Species 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 244000291564 Allium cepa Species 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241001313855 Bletilla Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 206010000210 abortion Diseases 0.000 description 1
- 231100000176 abortion Toxicity 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 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
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000005182 tip of the tongue Anatomy 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
The invention provides a kind of halogen material for contributing to digestion and its application, it is prepared from by lemon, Poria cocos, reed rhizome, Fructus cinnamomi camphorae, tomentosecalyx elsholtzia leaf, garlic, onion, cloves, Chinese prickly ash, fennel fruit, Radix Glycyrrhizae, anise, cassia bark, capsicum, vegetable oil, it is remarkably contributing to digest, for stew in soy sauce egg taste fragrant beautiful and unique local flavor halogen material produced by the present invention, is adapted to various crowds and eats.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of halogen material for contributing to digestion and its application.
Background technology
Egg is one of indispensable food source in people's daily life, and egg can be divided mainly into three parts：Eggshell, egg
Bletilla yolk.Egg contains substantial amounts of vitamin and mineral matter and has the protein of high biological value.The amino acid of its protein
Composition is closest with tissue protein.With nourishing Yin and moistening dryness, mental-tranquilization, nourishing blood and preventing abortion, the work(promoted longevity.Egg
It is popular food, nutritious and comprehensive contained by fresh hen egg, nutritionist is referred to as " complete protein pattern ", by people
Be described as " preferable nutrition library ".Heat contained by one egg, equivalent to half of apple or the heat of half cup milk, but it
Also possess 8% phosphorus, 4% zinc, 4% iron, 10% protein, 6% vitamin D, 3% vitamin E, 6% dimension
Raw element A, 2% vitamin B, 5% vitamin B2,4% vitamin B6,6% vitamin B, 8% vitamin B2, this
A little nutrition are all that human body is essential, are played an important role, and such as repair tissue, form new tissue, consumption
Energy and the metabolic processes for participating in complexity.
And spiced egg has polymerize the various delicious foods on the tip of the tongue, people's favor is more obtained, the main energy in tourism way is especially suitable for
Food and leisure food are measured, but it excessively eats unfavorable digestion, it may appear that abdominal distension stomachache sense, it is impossible to meet consumer demand.
The content of the invention
The present invention contribute to the halogen material of digestion there is provided a kind of to solve the above problems, by lemon, Poria cocos, reed rhizome, big fruit
Litsea pungens, tomentosecalyx elsholtzia leaf, garlic, onion, cloves, Chinese prickly ash, fennel fruit, Radix Glycyrrhizae, anise, cassia bark, capsicum, vegetable oil are prepared from, this
It can help to digest, for the fragrant beautiful and unique local flavor of stew in soy sauce egg taste the obtained halogen material of invention, is adapted to various crowds and eats.
It is specifically, a kind of to contribute to the halogen material of digestion, it is characterised in that：By lemon 12-18g, Poria cocos 12-20g, reed rhizome
10-20g, Fructus cinnamomi camphorae 13-19g, tomentosecalyx elsholtzia leaf 3-5g, garlic 20-30g, onion 20-30g, cloves 11-15g, Chinese prickly ash 6-
10g, fennel fruit 12-20g, Radix Glycyrrhizae 20-30g, anise 10-16g, cassia bark 8-14g, capsicum 20-30g, vegetable oil 140-180g, 30-
50g salt, 60-100g cooking wine and water are made.
More specifically, a kind of contribute to the halogen material of digestion, it is characterised in that：By lemon 15g, Poria cocos 16g, reed rhizome 15g, big
Fruit Litsea pungens 16g, tomentosecalyx elsholtzia leaf 4g, garlic 25g, onion 25g, cloves 13g, Chinese prickly ash 8g, fennel fruit 16g, Radix Glycyrrhizae 25g, anise 13g,
Cassia bark 11g, capsicum 25g, vegetable oil 160g, salt 40g, cooking wine 80g and water are made.
Present invention also offers a kind of preparation method for the halogen material for helping to digest, comprise the following steps：
Take vegetable oil 140-180g to be put into pot, add capsicum 20-30g, Chinese prickly ash 6-10g, garlic 20-30g, anise 10-
16g, stir-fry, add 4-6L water, treat that water boils, by lemon 12-18g, Poria cocos 12-20g, reed rhizome 10-20g, Fructus cinnamomi camphorae
13-19g, tomentosecalyx elsholtzia leaf 3-5g, cloves 11-15g, Chinese prickly ash 6-10g, Radix Glycyrrhizae 20-30g, anise 10-16g, cassia bark 8-14g are ground into
Powder, adds stirring in pot and adds 30-50g salt, 60-100g cooking wine, boil 2-4 hours, produce described halogen material.
Further, a kind of preparation method for the halogen material for helping to digest, comprises the following steps：
Take vegetable oil 160g to be put into pot, add capsicum 25g, Chinese prickly ash 8g, garlic 25g, anise 13g, stir-fry, add 5L
Water, treats that water boils, by lemon 15g, Poria cocos 16g, reed rhizome 15g, Fructus cinnamomi camphorae 11g, tomentosecalyx elsholtzia leaf 4g, cloves 13g, Chinese prickly ash 8g,
Radix Glycyrrhizae 25g, anise 13g, cassia bark 11g are ground into powder, add stirring in pot and add 40g salt, 80g cooking wine, boil 3 hours, i.e.,
Obtain described halogen material.
According to halogen material described above in use, being that roasted eggs are made for stew in soy sauce egg.
When spiced egg is made, it is prepared as follows：
Take Fresh Egg to clean, be cooked, be put into cold water and cool down, peeling, egg are soaked with the vinegar water containing 20-30%
20-30min, is 1 pressing egg with halogen material weight ratio:2, it is put into small fire in pot and boils 30min, then the stewing 8-12h that ceases fire, centre adds
Heat 2~3 times.
Further, when spiced egg is made, it is prepared as follows：
Take Fresh Egg to clean, be cooked, be put into cold water and cool down, peeling, egg are used to be soaked containing 25% vinegar water
25min, is 1 pressing egg with halogen material weight ratio:2, it is put into small fire in pot and boils 30min, then the stewing 10h that ceases fire, centre heating 3
It is secondary.
The beneficial effects of the present invention are：
The present invention has carried out substantial amounts of screening test by adding Chinese medicine on the basis of flavorant, final to determine
With lemon, Poria cocos, reed rhizome, Fructus cinnamomi camphorae, tomentosecalyx elsholtzia leaf, garlic, onion, cloves, Chinese prickly ash, fennel fruit, Radix Glycyrrhizae, anise, cassia bark,
Capsicum, vegetable oil are as halogen material, and it is used for stew in soy sauce egg, are remarkably contributing to digestion and the fragrant beautiful and unique local flavor of spiced egg taste, fit
Various crowds are closed to eat.
Beneficial effects of the present invention are investigated：
Spiced egg taste produced by the present invention is investigated：
Investigate object：Subjects：Random 20 people for selecting 6-12 one full year of life, 20 people of 13-30 one full year of life, 31-40 one full year of life
20 people, 20 people of 41-50 one full year of life, 60 20 more than one full year of life people, totally 100 people.
Spiced egg made from eating test group respectively is evaluated,
Test group 1：The lime-preserved egg made from the embodiment of the present invention.
Control group 1：Commercially available common lime-preserved egg.
Comprehensive grading=enjoying a lot number+typically likes number.
Result of the test：Such as table 1 below：
Table 1：Obtained spiced egg mouthfeel investigates situation：
| Group | Enjoy a lot | Typically like | Do not like | Comprehensive grading |
| Test group 1 | 89 | 6 | 5 | 95 |
| Control group 1 | 83 | 4 | 13 | 83 |
Result is investigated to show：The number that spiced egg produced by the present invention enjoys a lot is 89 people, and the people of more than 40 years old more likes
Joyous edible, the number not liked is only 5 people, is significantly better than other control groups, illustrates that spiced egg mouthfeel produced by the present invention is optimal, more
The favor of eater can be obtained.
Embodiment：
Embodiment 1：Contribute to the preparation of the halogen material of digestion：
Take vegetable oil 140g to be put into pot, add capsicum 20g, Chinese prickly ash 6g, garlic 20g, anise 10g, stir-fry, add 4L
Water, treats that water boils, by lemon 12g, Poria cocos 12g, reed rhizome 10g, Fructus cinnamomi camphorae 13g, tomentosecalyx elsholtzia leaf 3g, cloves 11g, Chinese prickly ash 6g,
Radix Glycyrrhizae 20g, anise 10g, cassia bark 8g are ground into powder, add stirring in pot and add 30g salt, 60g cooking wine, boil 2 hours, produce
Described halogen material.
Embodiment 2：Contribute to the preparation of the halogen material of digestion：
Take vegetable oil 160g to be put into pot, add capsicum 25g, Chinese prickly ash 8g, garlic 25g, anise 13g, stir-fry, add 5L
Water, treats that water boils, by lemon 15g, Poria cocos 16g, reed rhizome 15g, Fructus cinnamomi camphorae 11g, tomentosecalyx elsholtzia leaf 4g, cloves 13g, Chinese prickly ash 8g,
Radix Glycyrrhizae 25g, anise 13g, cassia bark 11g are ground into powder, add stirring in pot and add 40g salt, 80g cooking wine, boil 3 hours, i.e.,
Obtain described halogen material.
Embodiment 3：Contribute to the preparation of the halogen material of digestion：
Take vegetable oil 180g to be put into pot, add capsicum 30g, Chinese prickly ash 10g, garlic 30g, anise 16g, stir-fry, add
6L water, treats that water boils, by lemon 18g, Poria cocos 20g, reed rhizome 20g, Fructus cinnamomi camphorae 19g, tomentosecalyx elsholtzia leaf 5g, cloves 15g, Chinese prickly ash
10g, Radix Glycyrrhizae 30g, anise 16g, cassia bark 14g are ground into powder, add stirring in pot and add 50g salt, 100g cooking wine, boil 4 small
When, produce described halogen material.
Claims (7)
1. a kind of contribute to the halogen material of digestion, it is characterised in that：By lemon 12-18g, Poria cocos 12-20g, reed rhizome 10-20g, big fruit
Litsea pungens 13-19g, tomentosecalyx elsholtzia leaf 3-5g, garlic 20-30g, onion 20-30g, cloves 11-15g, Chinese prickly ash 6-10g, fennel fruit 12-
20g, Radix Glycyrrhizae 20-30g, anise 10-16g, cassia bark 8-14g, capsicum 20-30g, vegetable oil 140-180g, 30-50g salt, 60-
100g cooking wine and water are made.
2. a kind of halogen material for helping to digest according to claim 1, it is characterised in that：By lemon 15g, Poria cocos 16g, reed
Root 15g, Fructus cinnamomi camphorae 16g, tomentosecalyx elsholtzia leaf 4g, garlic 25g, onion 25g, cloves 13g, Chinese prickly ash 8g, fennel fruit 16g, Radix Glycyrrhizae 25g,
Anistree 13g, cassia bark 11g, capsicum 25g, vegetable oil 160g, salt 40g, cooking wine 80g and water are made.
3. a kind of preparation method for the halogen material for helping to digest, it is characterised in that：Comprise the following steps：
Take vegetable oil 140-180g to be put into pot, add capsicum 20-30g, Chinese prickly ash 6-10g, garlic 20-30g, anise 10-16g,
Stir-fry, add 4-6L water, treat that water boils, by lemon 12-18g, Poria cocos 12-20g, reed rhizome 10-20g, Fructus cinnamomi camphorae 13-
19g, tomentosecalyx elsholtzia leaf 3-5g, cloves 11-15g, Chinese prickly ash 6-10g, Radix Glycyrrhizae 20-30g, anise 10-16g, cassia bark 8-14g are ground into powder,
Add stirring in pot and add 30-50g salt, 60-100g cooking wine, boil 2-4 hours, produce described halogen material.
4. a kind of preparation method of halogen material for helping to digest according to claim 3, it is characterised in that：Including following step
Suddenly：
Take vegetable oil 160g to be put into pot, add capsicum 25g, Chinese prickly ash 8g, garlic 25g, anise 13g, stir-fry, add 5L water,
Treat that water boils, by lemon 15g, Poria cocos 16g, reed rhizome 15g, Fructus cinnamomi camphorae 11g, tomentosecalyx elsholtzia leaf 4g, cloves 13g, Chinese prickly ash 8g, Radix Glycyrrhizae
25g, anise 13g, cassia bark 11g are ground into powder, add stirring in pot and add 40g salt, 80g cooking wine, boil 3 hours, produce institute
The halogen material stated.
5. the preparation method of the halogen material for contributing to digestion according to claim 3 or 4, it is characterised in that：Described halogen material
It is that roasted eggs are made for stew in soy sauce egg.
6. the preparation method of the halogen material according to claim 5 for helping to digest, it is characterised in that：Described roasted eggs are
It is made up of following steps：Take Fresh Egg to clean, be cooked, be put into cold water and cool down, peeling, acid of the egg containing 20-30%
Vinegar water soaks 20-30min, is 1 pressing egg with halogen material weight ratio:2, it is put into small fire in pot and boils 30min, then the stewing 8- that ceases fire
12h, centre heating 2~3 times.
7. the preparation method of the halogen material according to claim 5 for helping to digest, it is characterised in that：Described roasted eggs are
It is made up of following steps：Take Fresh Egg to clean, be cooked, be put into cold water and cool down, peeling, egg are used containing 25% vinegar water
25min is soaked, is 1 pressing egg with halogen material weight ratio:2, it is put into small fire in pot and boils 30min, then the stewing 10h that ceases fire, centre adds
Heat 3 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710211407.2A CN106954836A (en) | 2017-03-31 | 2017-03-31 | A kind of halogen material for contributing to digestion and its application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710211407.2A CN106954836A (en) | 2017-03-31 | 2017-03-31 | A kind of halogen material for contributing to digestion and its application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106954836A true CN106954836A (en) | 2017-07-18 |
Family
ID=59483939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710211407.2A Pending CN106954836A (en) | 2017-03-31 | 2017-03-31 | A kind of halogen material for contributing to digestion and its application |
Country Status (1)
| Country | Link |
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| CN (1) | CN106954836A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618088A (en) * | 2018-03-29 | 2018-10-09 | 成都市爱购果果业有限公司 | A kind of preparation method of fruit juice halogen material |
| CN110367503A (en) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | A kind of flavor pack of tea egg |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223977A (en) * | 2008-01-11 | 2008-07-23 | 黄有迁 | Spiced material and preparing method of spiced eggs thereof |
| CN103125979A (en) * | 2011-11-28 | 2013-06-05 | 张会 | Nourishing egg marinating method |
| CN103330239A (en) * | 2013-07-16 | 2013-10-02 | 长兴泗安科林植保专业合作社 | Spiced corned egg processing technology |
| CN104082758A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Digestible smoked chicken claws and preparation method thereof |
| CN104223150A (en) * | 2014-09-12 | 2014-12-24 | 福建鑫鑫獭兔有限公司 | Marinated juice formula with functions of invigorating stomach and helping digestion and method for making marinated pork tongue by adopting same |
-
2017
- 2017-03-31 CN CN201710211407.2A patent/CN106954836A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223977A (en) * | 2008-01-11 | 2008-07-23 | 黄有迁 | Spiced material and preparing method of spiced eggs thereof |
| CN103125979A (en) * | 2011-11-28 | 2013-06-05 | 张会 | Nourishing egg marinating method |
| CN103330239A (en) * | 2013-07-16 | 2013-10-02 | 长兴泗安科林植保专业合作社 | Spiced corned egg processing technology |
| CN104082758A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Digestible smoked chicken claws and preparation method thereof |
| CN104223150A (en) * | 2014-09-12 | 2014-12-24 | 福建鑫鑫獭兔有限公司 | Marinated juice formula with functions of invigorating stomach and helping digestion and method for making marinated pork tongue by adopting same |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618088A (en) * | 2018-03-29 | 2018-10-09 | 成都市爱购果果业有限公司 | A kind of preparation method of fruit juice halogen material |
| CN110367503A (en) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | A kind of flavor pack of tea egg |
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