CN107772406A - Chafing dish bottom flavorings processing technology and its equipment - Google Patents
Chafing dish bottom flavorings processing technology and its equipment Download PDFInfo
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- CN107772406A CN107772406A CN201710953487.9A CN201710953487A CN107772406A CN 107772406 A CN107772406 A CN 107772406A CN 201710953487 A CN201710953487 A CN 201710953487A CN 107772406 A CN107772406 A CN 107772406A
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- chafing dish
- dish bottom
- bottom flavorings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of chafing dish bottom flavorings processing technology and its equipment, produces chafing dish bottom flavorings using " negative pressure extraction concentration method ", concrete operation step is：By the chafing dish bottom flavorings raw material prepared in advance by 1：0.3 weight ratio is inserted in reactor after being mixed with water, makes chafing dish bottom flavorings raw material not stop to roll and rotate in negative-pressure vacuum, obtains chafing dish bottom flavorings, and chafing dish bottom flavorings process equipment includes straight fire and heats cooking reaction kettle and vacuumizing assembly；Using the chafing dish bottom flavorings processing technology and its equipment of the present invention, in chafing dish bottom 80% spicy fresh fragrance can be extracted, the used time need only make diluent with soup-stock, blend into high, medium and low spicy fresh fragrance and enjoyed for different customers.Spicy fresh fragrant delicious, highest quality soup look glow in the chafing dish bottom flavorings processed, long times of aftertaste, starts unique taste, has much characteristic school, have the characteristics of environment protection health, time saving material-saving saving of labor, obtain the praise of chafing dish restaurant expert.
Description
Technical field
The present invention relates to chafing dish bottom flavorings processing technique field, and in particular to a kind of chafing dish bottom flavorings processing technology and its equipment.
Background technology
In all Chongqing of chafing dish, which bar streets and lanes is all that the blood of chafing dish cuisine variety street spells battlefield.Chafing dish is China
Traditional food mode, it is with a long history originating among the people.The relative process CIMS of chafing dish product is simple simultaneously, than simple one, kitchen
Room equipment and technology content is not high, is highly susceptible to replicating, therefore chongqing chafing dish is absorbed in hundred shops simply, stereotyped homogeneous awkward embarrassed
Border.Due to the homogeneity on vegetable, identicalization on taste, the homogeneity on vegetable, so price competition is just into chafing dish
Industry blood spells means, your discount consumption, and I is given a discount lower harmful competition, and such loss of enterprise is closed down unavoidable.
Not only in this way, after chemical pot chafing dish bottom flavorings are exposed by the media in recent years, citizen are caused to pay high attention to, units concerned go out
Face gives enterprise the necessary query for causing consumer again.Why chafing dish bottom flavorings will use additiveIt is chafing dish bottom to trace sth. to its source
Expect caused by the technological process that the tool of production falls behind.
Chafing dish " taste " decision " business road "：" taste " of chongqing chafing dish is " spicy fresh perfume (or spice) ", is that chafing dish master worker uses more than ten
Kind chafing dish bottom flavorings are fried out, but because of the tool of production and production technology original backwardness, and what is proposed from chafing dish bottom flavorings is spicy
Fresh flavor component is extremely low, less than 20%.The chafing dish bottom flavorings product drawback produced is special more：Spicy fresh fragrance shortcoming, color lack
Glow is attractive in appearance, it is impossible to meet the individual requirement of modern people particularly young people, for keen competition demand of seeking survival and go together,
Businessman takes the illegal means of abnormal violation to cause extremely adverse consequences to chafing dish industry.
The content of the invention
It is therefore an object of the present invention to a kind of chafing dish bottom flavorings processing technology and its equipment are provided, can be by 80% in chafing dish bottom
Spicy fresh fragrance extract, the used time need only make diluent with soup-stock, blend into high, medium and low spicy fresh fragrance for different
Customer enjoys.Spicy fresh fragrant delicious, highest quality soup look glow in the chafing dish bottom flavorings processed, long times of aftertaste, is started solely
Spy's taste, has much characteristic school, has the characteristics of environment protection health, time saving material-saving saving of labor, obtains the praise of chafing dish restaurant expert.
The chafing dish bottom flavorings processing technology of the present invention, chafing dish bottom flavorings, concrete operations step are produced using " negative pressure extraction concentration method "
Suddenly it is：By the chafing dish bottom flavorings raw material prepared in advance by 1：0.3 weight ratio is inserted in reactor after being mixed with water, passes through negative pressure
Vacuum equipment carries out vacuumize process to reactor, makes chafing dish bottom flavorings raw material not stop to roll and rotate in negative-pressure vacuum, obtains
Chafing dish bottom flavorings are obtained, industrialized production is carried out on Chinese style process base, Chinese style flow includes water circulating pump, flask, vacuum condensation
Pipe, water supply pump and electric heating sleeve, reactor are provided with electric calorifie installation and agitating device, can also may be used by the heated by natural gas that burns
It is practical by the way of electric heating, automatic stirring is carried out using agitating device, chafing dish bottom flavorings raw material are at a high speed in negative-pressure vacuum
Operating, boiling rolling.Chafing dish bottom flavorings raw material are swum in pot as a fireball, without sticky phenomenon.
Further, grease molecules are made to be integrated broken fuse of the molecular cell of hydro carbons and alcohols in process, it is various
Molecule contained by chafing dish bottom flavorings material runs at full speed shock in pot, makes the molecule of lipid, hydro carbons, alcohols and other organic speciality
Clasmatosis is fused to be integrated, the spicy fresh fragrant delicious, highest quality in chafing dish.
Further, in process, reactor temperature is controlled at 120 DEG C -150 DEG C, can quickly be extracted in chafing dish bottom
Spicy fresh fragrance, more than 80% spicy fresh fragrance is extracted.
Further, process time is 30-50 minutes, can make chafing dish bottom flavorings material quick, fully fused in process.
Further, the chafing dish bottom flavorings formula for raw stock parts by weight are as follows：
3 jin of butter, 2 jin of salad oil, 1 jin of bean cotyledon, 50 grams of white wine, grow 1.5 jin of cake hot pepper, 50 grams of ginger, 50 grams of garlic, flower
75 grams of green pepper, 15 grams of Salt black bean, broken beautiful 15 grams of the tooth dish in Yibin, 50 grams of rock sugar, first-class 100 grams of paprika, three cun of sections of shallot 50 gram；
Spices：5 grams of zingiber kawagoii, anistree 5 grams, 5 grams of cloves, 5 grams of cassia bark, 5 grams of spiceleaf, 5 grams of fennel, 5 grams of tsaoko.
Ensureing each material weight than in the case of constant, being adjusted according to the amount for the chafing dish bottom flavorings for being actually needed processing each
The specific jin number of material.
The present invention chafing dish bottom flavorings process equipment, including be installed on combustion furnace it is straight fire heating cooking reaction kettle and for pair
The straight fire heating cooking reaction kettle carries out the vacuumizing assembly of vacuumize process；The burning furnace bottom is provided with combustion of natural gas
Device, the side wall of combustion furnace are provided with fume emission cylinder, and the lower half of straight fire heating cooking reaction kettle is installed in combustion furnace, straight fire
The first half of heating cooking reaction kettle is exposed above combustion furnace, and feeding port, chafing dish bottom are provided with the top of straight fire heating cooking reaction kettle
Material raw material do not stop to roll and rotate under negative pressure of vacuum environment, and the molecule contained by various chafing dish bottom flavorings materials is rapidly transported in pot
Turn to hit, be integrated broken fuse of the molecular cell of lipid, hydro carbons, alcohols and other organic speciality, it is spicy fresh in chafing dish
Fragrant delicious, highest quality.
Further, the vacuumizing assembly includes injecting type vacuum generator, circulating water chennel and water circulating pump；Water circulating pump
It is connected between the water inlet end of circulating water chennel and injecting type vacuum generator, the water side of injecting type vacuum generator and recirculated water
Groove is connected, and vacuumize process, chafing dish bottom are carried out to straight fire heating cooking reaction kettle using the pumping end of injecting type vacuum generator
Material boils the harmful peculiar smell sent and dissolved in the recirculated water that deodorization eliminates the unusual smell.
Further, the discharging opening of the straight fire heating cooking reaction kettle is connected with feed liquid solid-liquid separation tank；The feed liquid is consolidated
The discharging opening of liquid separating tank is connected with the feed liquid circulating pump for conveying feed liquid；The feed liquid circulating pump is connected to by return duct
Straight fire heating cooking reaction kettle；The return duct is provided with the branch pipe for being used for exporting feed liquid, and valve is equipped with branch pipe and return duct
Door is spicy fresh fragrant beautiful in the chafing dish bottom flavorings processed by circulating filtration and the fused purity for greatly improving chafing dish bottom flavorings
Taste, highest quality soup look glow, long times of aftertaste, start unique taste.
Further, it is connected between the injecting type vacuum generator and straight fire heating cooking reaction kettle by condenser, institute
The material liquid outlet for stating condenser is connected by oil water separator with feed liquid solid-liquid separation tank, and the charging aperture of condenser is connected by pipeline
It is connected at the top of straight fire heating cooking reaction kettle, the air and steam when vacuumizing in straight fire heating cooking reaction kettle are via condenser
Cooling, chafing dish bottom flavorings composition are back in feed liquid solid-liquid separation tank by material liquid outlet, are reduced and are wasted.
Further, it is provided with pusher agitating paddle in the straight fire heating cooking reaction kettle；Straight fire heating cooking reaction kettle
Top is provided with motor and decelerator for driving pusher agitating paddle；Put down at the top of the combustion furnace provided with feeding operation
Platform, the side of the feeding operation platform are provided with platform staircase up and down, and the decelerator is cycloidal pin teeth decelerator, pusher
Agitating paddle includes rotating shaft and is fixed on three groups of blades of rotating shaft, the vertical center that cooking reaction kettle is heated located at straight fire of rotating shaft, and three
Group blade can be sufficiently stirred to the chafing dish bottom flavorings raw material in straight fire heating cooking reaction kettle along high, normal, basic distribution, make it
It is well mixed.
The beneficial effects of the invention are as follows：The chafing dish bottom flavorings processing technology and its equipment of the present invention, can be by 80% in chafing dish bottom
Spicy fresh fragrance extract, the used time need only make diluent with soup-stock, blend into high, medium and low spicy fresh fragrance for different
Customer enjoys.Spicy fresh fragrant delicious, highest quality soup look glow in the chafing dish bottom flavorings processed, long times of aftertaste, is started solely
Spy's taste, has much characteristic school, has the characteristics of environment protection health, time saving material-saving saving of labor, obtains the praise of chafing dish restaurant expert.
Brief description of the drawings
, below will be to specific in order to illustrate more clearly of the specific embodiment of the invention or technical scheme of the prior art
The required accompanying drawing used is briefly described in embodiment or description of the prior art.In accompanying drawing, each element or part are not
Necessarily drawn according to the ratio of reality.
Fig. 1 is the chafing dish bottom flavorings process equipment structural representation of the present invention.
Embodiment
The embodiment of technical solution of the present invention is described in detail below in conjunction with accompanying drawing.Following examples are only used for
Clearly illustrate technical scheme, therefore be only used as example, and the protection model of the present invention can not be limited with this
Enclose.
Embodiment one：
The chafing dish bottom flavorings processing technology of the present embodiment, chafing dish bottom flavorings, concrete operations are produced using " negative pressure extraction concentration method "
Step is：By the chafing dish bottom flavorings raw material prepared in advance by 1：0.3 weight ratio is inserted in reactor after being mixed with water, by negative
Press vacuum equipment to carry out vacuumize process to reactor, make chafing dish bottom flavorings raw material not stop to roll and rotate in negative-pressure vacuum,
Chafing dish bottom flavorings are obtained, during processing, reactor temperature is controlled at 120 DEG C -150 DEG C, can quickly be extracted spicy in chafing dish bottom
Fresh fragrance, more than 80% spicy fresh fragrance is extracted；Process time is 30-50 minutes, can make fire in process
Flavoring food material is quick, fully fused；Whole system carries out industrialized production on Chinese style process base, and Chinese style flow is included and followed
Ring water pump, flask, vacuum condensation pipe, water supply pump and electric heating sleeve, reactor are provided with electric calorifie installation and agitating device, can passed through
Burnt heated by natural gas, also can be practical by the way of electric heating, and automatic stirring, negative-pressure vacuum are carried out using agitating device
Middle chafing dish bottom flavorings raw material run at high speed, boiling rolling.Chafing dish bottom flavorings raw material are swum in pot as a fireball, without sticky existing
As.Grease molecules are made to be integrated broken fuse of the molecular cell of hydro carbons and alcohols in process, various chafing dish bottom flavorings materials
Contained molecule runs at full speed shock in pot, makes the molecular cell of lipid, hydro carbons, alcohols and other organic speciality broken fused
It is integrated, the spicy fresh fragrant delicious, highest quality in chafing dish.
In the present embodiment, the chafing dish bottom flavorings formula for raw stock parts by weight are as follows：
3 jin of butter, 2 jin of salad oil, 1 jin of bean cotyledon, 50 grams of white wine, grow 1.5 jin of cake hot pepper, 50 grams of ginger, 50 grams of garlic, flower
75 grams of green pepper, 15 grams of Salt black bean, broken beautiful 15 grams of the tooth dish in Yibin, 50 grams of rock sugar, first-class 100 grams of paprika, three cun of sections of shallot 50 gram；
Fragrance formulations：5 grams of zingiber kawagoii, anistree 5 grams, 5 grams of cloves, 5 grams of cassia bark, 5 grams of spiceleaf, 5 grams of fennel, 5 grams of tsaoko.
Embodiment two：
As shown in Figure 1：The chafing dish bottom flavorings process equipment of the present embodiment, including it is installed on the straight fire heating boiling of combustion furnace 12
Reactor 1 and the vacuumizing assembly for carrying out vacuumize process to the straight fire heating cooking reaction kettle 1；The combustion furnace 12
Bottom is provided with neat gas burner 11, and the side wall of combustion furnace 12 is provided with fume emission cylinder 15, straight fire heating cooking reaction kettle 1
Lower half is installed in combustion furnace 12, and the first half of straight fire heating cooking reaction kettle 1 is exposed at the top of combustion furnace 12, and straight fire heating is steamed
Boil the top of reactor 1 and be provided with feeding port, pusher agitating paddle 2 is provided with the straight fire heating cooking reaction kettle 1；Straight fire heating is steamed
The top for boiling reactor 1 is provided with motor 14 and decelerator 3 for driving pusher agitating paddle 2；The combustion furnace 12
Top is provided with feeding operation platform, and the side of the feeding operation platform is provided with staircase 13 above and below platform, and the decelerator 3 is
Cycloidal pin teeth decelerator 3, pusher agitating paddle 2 include rotating shaft and are fixed on three groups of blades of rotating shaft, and rotating shaft is vertically located at straight fire
The center of cooking reaction kettle 1 is heated, three groups of blades, can be to the chafing dish bottom in straight fire heating cooking reaction kettle 1 along high, normal, basic distribution
Material raw material are sufficiently stirred, and make it well mixed；Chafing dish bottom flavorings raw material do not stop to roll and revolve under negative pressure of vacuum environment
Turn, the molecule contained by various chafing dish bottom flavorings materials runs at full speed shock in pot, makes lipid, hydro carbons, alcohols and other organic spies
Broken fuse of the molecular cell of matter is integrated, and the spicy fresh fragrant delicious, highest quality in chafing dish, the vacuumizing assembly includes spraying
Penetrate formula vacuum generator 8, circulating water chennel 9 and water circulating pump 10；Water circulating pump 10 is connected to circulating water chennel 9 and sent out with injecting type vacuum
Between the water inlet end of raw device 8, the water side of injecting type vacuum generator 8 is connected with circulating water chennel 9, is occurred using injecting type vacuum
The pumping end of device 8 carries out vacuumize process to straight fire heating cooking reaction kettle 1, and chafing dish bottom flavorings boil the harmful peculiar smell sent and dissolved in
In the recirculated water that deodorization eliminates the unusual smell.
In the present embodiment, the discharging opening of the straight fire heating cooking reaction kettle 1 is connected with feed liquid solid-liquid separation tank 6；It is described
The discharging opening of feed liquid solid-liquid separation tank 6 is connected with the feed liquid circulating pump 7 for conveying feed liquid；The feed liquid circulating pump 7 is by returning
Flow tube is connected to straight fire heating cooking reaction kettle 1；The return duct is provided with the branch pipe for being used for exporting feed liquid, branch pipe and return duct
On be equipped with valve, by circulating filtration and the fused purity for greatly improving chafing dish bottom flavorings, in the chafing dish bottom flavorings processed
Spicy fresh fragrant delicious, highest quality soup look glow, long times of aftertaste start unique taste, the injecting type vacuum generator 8 with it is straight
It is connected between fire heating cooking reaction kettle 1 by condenser 4, the material liquid outlet of the condenser 4 passes through oil water separator 5 and material
Liquid solid-liquid separation tank 6 is connected, and the charging aperture of condenser 4 is connected to the straight top of fire heating cooking reaction kettle 1 by pipeline, vacuumizes
Air and steam in Shi Zhihuo heating cooking reactions kettle 1 are cooled down via condenser 4, and chafing dish bottom flavorings composition is flowed back by material liquid outlet
To feed liquid solid-liquid separation tank 6, reduce and waste.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, either which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme, it all should cover among the claim of the present invention and the scope of specification.
Claims (10)
- A kind of 1. chafing dish bottom flavorings processing technology, it is characterised in that：Chafing dish bottom flavorings, specific behaviour are processed using " negative pressure extraction concentration method " It is as step：By the chafing dish bottom flavorings raw material prepared in advance by 1：0.3 weight ratio is inserted in reactor after being mixed with water, is passed through Negative-pressure vacuum equipment carries out vacuumize process to reactor, makes chafing dish bottom flavorings raw material not stop to roll and revolve in negative-pressure vacuum Turn, obtain chafing dish bottom flavorings.
- 2. chafing dish bottom flavorings processing technology according to claim 1, it is characterised in that：Make grease molecules in process by hydrocarbon Broken fuse of the molecular cell of class and alcohols is integrated.
- 3. chafing dish bottom flavorings processing technology according to claim 1, it is characterised in that：In process, reactor temperature Control is at 120 DEG C -150 DEG C.
- 4. chafing dish bottom flavorings processing technology according to claim 1, it is characterised in that：Process time is 30-50 minutes.
- 5. chafing dish bottom flavorings processing technology according to claim 1, it is characterised in that：The chafing dish bottom flavorings formula for raw stock weight It is as follows to measure number：3 jin of butter, 2 jin of salad oil, 1 jin of bean cotyledon, 50 grams of white wine, grow 1.5 jin of cake hot pepper, 50 grams of ginger, 50 grams of garlic, Chinese prickly ash 75 Gram, 15 grams of Salt black bean, broken beautiful 15 grams of the tooth dish in Yibin, 50 grams of rock sugar, first-class 100 grams of paprika, three cun of sections of shallot 50 gram；Spices：5 grams of zingiber kawagoii, anistree 5 grams, 5 grams of cloves, 5 grams of cassia bark, 5 grams of spiceleaf, 5 grams of fennel, 5 grams of tsaoko.
- 6. a kind of chafing dish bottom flavorings processing of chafing dish bottom flavorings processing technology for described in claim 1-5 any claims is set It is standby, it is characterised in that：Including being installed on the straight fire heating cooking reaction kettle of combustion furnace and for anti-to the straight fire heating boiling Kettle is answered to carry out the vacuumizing assembly of vacuumize process；The burning furnace bottom is provided with neat gas burner, the side wall peace of combustion furnace Equipped with fume emission cylinder.
- 7. chafing dish bottom flavorings process equipment according to claim 6, it is characterised in that：The vacuumizing assembly includes injecting type Vacuum generator, circulating water chennel and water circulating pump；Water circulating pump is connected to the water inlet of circulating water chennel and injecting type vacuum generator Between end, the water side of injecting type vacuum generator is connected with circulating water chennel.
- 8. chafing dish bottom flavorings process equipment according to claim 7, it is characterised in that：The straight fire heating cooking reaction kettle Discharging opening is connected with feed liquid solid-liquid separation tank；The discharging opening of the feed liquid solid-liquid separation tank is connected with the feed liquid for conveying feed liquid Circulating pump；The feed liquid circulating pump is connected to straight fire heating cooking reaction kettle by return duct；The return duct, which is provided with, to be used for Export the branch pipe of feed liquid.
- 9. chafing dish bottom flavorings process equipment according to claim 8, it is characterised in that：The injecting type vacuum generator with it is straight It is connected between fire heating cooking reaction kettle by condenser, the material liquid outlet of the condenser is consolidated by oil water separator and feed liquid Liquid separating tank is connected.
- 10. chafing dish bottom flavorings process equipment according to claim 6, it is characterised in that：The straight fire heating cooking reaction kettle It is interior to be provided with pusher agitating paddle；Driving electricity for driving pusher agitating paddle is installed at the top of straight fire heating cooking reaction kettle Machine and decelerator；Feeding operation platform is provided with the top of the combustion furnace, the side of the feeding operation platform is provided with platform Lower staircase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710953487.9A CN107772406A (en) | 2017-10-13 | 2017-10-13 | Chafing dish bottom flavorings processing technology and its equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710953487.9A CN107772406A (en) | 2017-10-13 | 2017-10-13 | Chafing dish bottom flavorings processing technology and its equipment |
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| Publication Number | Publication Date |
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| CN107772406A true CN107772406A (en) | 2018-03-09 |
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ID=61434482
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710953487.9A Pending CN107772406A (en) | 2017-10-13 | 2017-10-13 | Chafing dish bottom flavorings processing technology and its equipment |
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| CN (1) | CN107772406A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011819A (en) * | 2019-12-21 | 2020-04-17 | 北京五兴食品科技有限公司 | Spicy meat balm and preparation method and use method thereof |
| CN111011817A (en) * | 2019-12-21 | 2020-04-17 | 北京五兴食品科技有限公司 | Spiced balm and preparation method and application thereof |
| CN111134308A (en) * | 2020-01-19 | 2020-05-12 | 统之幸食品(江苏)有限公司 | Spice and processing method thereof |
| CN111772149A (en) * | 2020-04-16 | 2020-10-16 | 成都圣恩生物科技股份有限公司 | Energy-saving consumption-reducing hotpot condiment processing method |
| CN113229479A (en) * | 2021-06-11 | 2021-08-10 | 聚豪食品(重庆)有限公司 | Method and equipment for frying hotpot condiment |
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| JPH0937734A (en) * | 1995-07-28 | 1997-02-10 | House Foods Corp | Seasoning material and its production |
| CN105661454A (en) * | 2016-03-07 | 2016-06-15 | 重庆汤嫂食品有限公司 | Hotpot condiment and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011819A (en) * | 2019-12-21 | 2020-04-17 | 北京五兴食品科技有限公司 | Spicy meat balm and preparation method and use method thereof |
| CN111011817A (en) * | 2019-12-21 | 2020-04-17 | 北京五兴食品科技有限公司 | Spiced balm and preparation method and application thereof |
| CN111134308A (en) * | 2020-01-19 | 2020-05-12 | 统之幸食品(江苏)有限公司 | Spice and processing method thereof |
| CN111772149A (en) * | 2020-04-16 | 2020-10-16 | 成都圣恩生物科技股份有限公司 | Energy-saving consumption-reducing hotpot condiment processing method |
| CN113229479A (en) * | 2021-06-11 | 2021-08-10 | 聚豪食品(重庆)有限公司 | Method and equipment for frying hotpot condiment |
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Application publication date: 20180309 |