CN109965252A - A kind of chafing dish fragrance formulations and preparation method thereof - Google Patents
A kind of chafing dish fragrance formulations and preparation method thereof Download PDFInfo
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- CN109965252A CN109965252A CN201910410729.9A CN201910410729A CN109965252A CN 109965252 A CN109965252 A CN 109965252A CN 201910410729 A CN201910410729 A CN 201910410729A CN 109965252 A CN109965252 A CN 109965252A
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- 239000000203 mixture Substances 0.000 title claims abstract description 117
- 239000003205 fragrance Substances 0.000 title claims abstract description 44
- 238000009472 formulation Methods 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013599 spices Nutrition 0.000 claims abstract description 51
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 9
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 9
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 9
- 241001571736 Lysimachia foenum-graecum Species 0.000 claims abstract description 9
- 241000604017 Lysimachia sikokiana Species 0.000 claims abstract description 9
- 241000158764 Murraya Species 0.000 claims abstract description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 239000002304 perfume Substances 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000002045 Guettarda speciosa Species 0.000 claims description 8
- 241000404030 Anacyclus clavatus Species 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 240000007232 Illicium verum Species 0.000 abstract description 5
- 235000008227 Illicium verum Nutrition 0.000 abstract description 5
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
- 244000061520 Angelica archangelica Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000646357 Monopterus cuchia Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
Classifications
-
- 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
-
- 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 present invention relates to a kind of chafing dish fragrance formulations and preparation method thereof.The chafing dish fragrance formulations include the first spice composition and the second spice composition；First spice composition includes the following raw material: fructus amomi, Bi dial, Lysimachia sikokiana, fragrant fruit, cassia bark, tsaoko, illiciumverum, cloves, Chinese prickly ash, it is white buckle, Radix Glycyrrhizae, wide perfume and the root of Dahurain angelica；Second spice composition includes the following raw material: spiceleaf, fennel seeds, branch, Lysimachia foenum-graecum, lemon-grass and murraya paniculataJack.The chafing dish fragrance formulations obtain high levels in appearance, flavour, flavor, quality and mouthfeel project, and preparation method is only needed mixed fermentation after raw material packet transaction, and simple process is easily-controllable, is conducive to large-scale production.
Description
Technical field
The invention belongs to field of perfumery, and in particular to a kind of chafing dish fragrance formulations and preparation method thereof.
Background technique
Conveniently Popular Characteristic is esthetically acceptable to the consumers and likes chafing dining, and especially northern area cold is dried
Weather is very big by chafing dish market potential.
The patent of Publication No. CN105011086A proposes a kind of plain soup formula of hot pot soup base, and the plain soup chafing dish bottom flavorings are matched
Side includes duck frame, leg of pork bone, swamp eel bone, ginger, shallot, chickens' extract and salt.The invention adapts to eating habit of the Jiangsu and Zhejiang Provinces one with the common people.
However, also just because of very few in the plain soup formula of hot pot soup base number of species, so that its mouthfeel has certain limitation, therefore
Also need further progress development.
Summary of the invention
Of the existing technology in order to solve the problems, such as, the present invention provides a kind of chafing dish fragrance formulations and preparation method thereof.
The chafing dish fragrance formulations obtain high levels in appearance, flavour, flavor, quality and mouthfeel project, and preparation method only needs
By mixed fermentation after raw material packet transaction, simple process is easily-controllable, is conducive to large-scale production.
The solution of the present invention is to provide a kind of chafing dish fragrance formulations: including the first spice composition and the second combinations of perfumes
Object；First spice composition includes the raw material of following parts by weight: 1~3 part of fructus amomi, Bi dial 0.5~1.5 part, Lysimachia sikokiana 1~3
Part, fragrant 1~3 part of fruit, 1~3 part of cassia bark, 1~3 part of tsaoko, 2~4 parts octagonal, 1~3 part of cloves, 1~3 part of Chinese prickly ash, white button 1~3
Part, 1~3 part of Radix Glycyrrhizae, wide 0.5~1.5 part and 0.5~1.5 part of the root of Dahurain angelica of perfume；Second spice composition includes following parts by weight
Raw material: 1~3 part of spiceleaf, 0.5~1.5 part of fennel seeds, 1~3 part of branch, 1~3 part of Lysimachia foenum-graecum, 0.5~1.5 part of lemon-grass and
1~3 part of murraya paniculataJack.
Preferably, first spice composition includes the raw material of following parts by weight: 2 parts of fructus amomi, Bi dial 1 part, Lysimachia sikokiana 2
Part, fragrant 2 parts of fruit, 2 parts of cassia bark, 2 parts of tsaoko, 3 parts octagonal, 2 parts of cloves, 2 parts of Chinese prickly ash, white 2 parts of button, 2 parts of Radix Glycyrrhizae, it is wide fragrant 1 part and
1 part of the root of Dahurain angelica.
Preferably, second spice composition includes the raw material of following parts by weight: 2 parts of spiceleaf, 1 part of fennel seeds, branch 2
Part, 2 parts of Lysimachia foenum-graecum, 1 part of lemon-grass and 2 parts of murraya paniculataJack.
The present invention provides a kind of preparation method of chafing dish fragrance formulations again, includes the following steps:
(I) the first spice composition is prepared, is included the following steps:
(1) it by the first spice composition raw material stoving, mixing and crushes, obtains mixture a；
(2) mixture a is heated into frying, obtains the first spice composition after the completion；
(II) the second spice composition, method are as follows: by second chamber raw material and water Hybrid Heating are prepared；
(III) chafing dish fragrance formulations are prepared, are included the following steps:
(i) the first spice composition is mixed with the second spice composition, obtains mixture b；
(ii) lactobacillus-fermented is added into mixture b, obtains chafing dish fragrance formulations after the completion.
Preferably, in step (1), the temperature of the drying is 60~80 DEG C, and the time of drying is 20~30min.
Preferably, in step (1), the mixed revolving speed is 60~80r/min, and the mixed time is 10~20min.
Preferably, in step (1), the granularity of the crushing is 40~60 mesh.
Wherein, in step (2), the frying is with 3~5min of mild fire frying.
Preferably, in step (II), the weight ratio of the second chamber and water is 1:1~2；The heating is added with mild fire
40~60min of heat.
Preferably, in step (ii), the weight ratio of the mixture b and lactic acid bacteria is 1:0.001~0.002.
Preferably, in step (ii), the fermentation temperature is 20~30 DEG C, and fermentation time is 24~48h.
Wherein, it after the completion of lactobacillus-fermented, also needs to carry out sterilization treatment, finally obtains chafing dish fragrance formulations.
Wherein, lactic acid bacteria specification is 1.0~2.5 × 107cfu/ml。
The invention has the benefit that
1, chafing dish fragrance formulations of the present invention are obtained containing the collaboration that there are many fragrance component, cooperates between each component
Chafing dish fragrance formulations obtain high levels in appearance, flavour, flavor, quality and mouthfeel project.
2, the preparation method of chafing dish fragrance formulations of the present invention, it is only necessary to by mixed fermentation after raw material packet transaction, work
Skill is simple and easy to control, is conducive to large-scale production.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
The present embodiment provides a kind of preparation methods of chafing dish fragrance formulations, include the following steps:
(I) the first spice composition is prepared, is included the following steps:
(1) by 10g fructus amomi, 15g Bi dial, 10g Lysimachia sikokiana, 30g perfume (or spice) fruit, 10g cassia bark, 30g tsaoko, 20g illiciumverum, 30g cloves,
The wide fragrant and 5g root of Dahurain angelica of the white button of 10g Chinese prickly ash, 30g, 10g Radix Glycyrrhizae, 15g dries 30min under the conditions of 60 DEG C, then in 60r/min item
20min is mixed under part, and is crushed to 40~45 mesh, obtains mixture a；
(2) by mixture a with mild fire frying 3min, the first spice composition is obtained after the completion；
(II) prepare the second spice composition, method are as follows: by 10g spiceleaf, 15g fennel seeds, 10g branch, 30g Lysimachia foenum-graecum,
5g lemon-grass and 30g murraya paniculataJack mixed with 100g water after with mild fire heat 40min；
(III) chafing dish fragrance formulations are prepared, are included the following steps:
(i) the first spice composition is mixed with the second spice composition, obtains mixture b；
(ii) it is 1.0 × 10 that specification is added into mixture b7The lactic acid bacteria of cfu/ml, and ferment at 20 °C
The weight ratio of 48h, mixture b and lactic acid bacteria is 1:0.001, carries out sterilization treatment after the completion and obtains chafing dish fragrance formulations.
Embodiment 2
The present embodiment provides a kind of preparation methods of chafing dish fragrance formulations, include the following steps:
(I) the first spice composition is prepared, is included the following steps:
(1) by 30g fructus amomi, 5g Bi dial, 30g Lysimachia sikokiana, 10g perfume (or spice) fruit, 30g cassia bark, 10g tsaoko, 40g illiciumverum, 10g cloves,
The wide fragrant and 15g root of Dahurain angelica of the white button of 30g Chinese prickly ash, 10g, 30g Radix Glycyrrhizae, 5g dries 20min under the conditions of 80 DEG C, then in 80r/min item
10min is mixed under part, and is crushed to 55~60 mesh, obtains mixture a；
(2) by mixture a with mild fire frying 5min, the first spice composition is obtained after the completion；
(II) prepare the second spice composition, method are as follows: by 30g spiceleaf, 5g fennel seeds, 30g branch, 10g Lysimachia foenum-graecum,
15g lemon-grass and 10g murraya paniculataJack mixed with 200g water after with mild fire heat 60min；
(III) chafing dish fragrance formulations are prepared, are included the following steps:
(i) the first spice composition is mixed with the second spice composition, obtains mixture b；
(ii) it is 2.5 × 10 that specification is added into mixture b7The lactic acid bacteria of cfu/ml, and ferment under the conditions of 30 DEG C
For 24 hours, the weight ratio of mixture b and lactic acid bacteria is 1:0.002, carries out sterilization treatment after the completion and obtains chafing dish fragrance formulations.
Embodiment 3
The present embodiment provides a kind of preparation methods of chafing dish fragrance formulations, include the following steps:
(I) the first spice composition is prepared, is included the following steps:
(1) by 20g fructus amomi, 10g Bi dial, 20g Lysimachia sikokiana, 20g perfume (or spice) fruit, 20g cassia bark, 20g tsaoko, 30g illiciumverum, 20g cloves,
The wide fragrant and 10g root of Dahurain angelica of the white button of 20g Chinese prickly ash, 20g, 20g Radix Glycyrrhizae, 10g dries 25min under the conditions of 70 DEG C, then in 70r/min item
15min is mixed under part, and is crushed to 48~52 mesh, obtains mixture a；
(2) by mixture a with mild fire frying 4min, the first spice composition is obtained after the completion；
(II) prepare the second spice composition, method are as follows: by 20g spiceleaf, 10g fennel seeds, 20g branch, 20g Lysimachia foenum-graecum,
10g lemon-grass and 20g murraya paniculataJack mixed with 150g water after with mild fire heat 50min；
(III) chafing dish fragrance formulations are prepared, are included the following steps:
(i) the first spice composition is mixed with the second spice composition, obtains mixture b；
(ii) it is 1.5 × 10 that specification is added into mixture b7The lactic acid bacteria of cfu/ml, and ferment under the conditions of 25 DEG C
The weight ratio of 36h, mixture b and lactic acid bacteria is 1:0.0015, carries out sterilization treatment after the completion and obtains chafing dish fragrance formulations.
Comparative example 1
This comparative example provides a kind of preparation method of chafing dish fragrance formulations, includes the following steps:
(I) the first spice composition is prepared, is included the following steps:
(1) by 20g fructus amomi, 10g Bi dial, 20g Lysimachia sikokiana, 20g perfume (or spice) fruit, 20g cassia bark, 20g tsaoko, 30g illiciumverum, 20g cloves,
The wide fragrant and 10g root of Dahurain angelica of the white button of 20g Chinese prickly ash, 20g, 20g Radix Glycyrrhizae, 10g dries 25min under the conditions of 70 DEG C, then in 70r/min item
15min is mixed under part, and is crushed to 48~52 mesh, obtains mixture a；
(2) by mixture a with mild fire frying 4min, the first spice composition is obtained after the completion；
(II) prepare the second spice composition, method are as follows: by 20g spiceleaf, 10g fennel seeds, 20g branch, 20g Lysimachia foenum-graecum,
10g lemon-grass and 20g murraya paniculataJack mixed with 150g water after with mild fire heat 50min；
(III) chafing dish fragrance formulations, method are prepared are as follows: the first spice composition is mixed with the second spice composition, is obtained
Chafing dish fragrance formulations.
Comparative example 1 and the difference of embodiment 3 are that comparative example 1 does not use lactobacillus-fermented step, other technological parameters,
Formula and its dosage and embodiment 3 are all the same.
The sense organ evaluating standard of chafing dish fragrance formulations is formulated referring to national standard GB/T 29605-2013, and asks 30 professional peoples
Member carries out subjective appreciation, and the appraisal result of each project takes arithmetic average.Subjective appreciation standard is as shown in table 1, evaluation result
As shown in table 2.
1 subjective appreciation standard of table
Note: in evaluation " flavour ", " flavor " and " mouthfeel " project, chafing dish fragrance formulations and water are pressed to the weight ratio of 1:50
Mixing, carries out taste evaluation after boiling 10min.
2 evaluation result of table
| Group | Appearance | Flavour | Flavor | Quality | Mouthfeel |
| Embodiment 1 | 17 | 18 | 17 | 18 | 17 |
| Embodiment 2 | 19 | 18 | 17 | 17 | 18 |
| Embodiment 3 | 19 | 18 | 19 | 19 | 18 |
| Comparative example 1 | 17 | 15 | 15 | 17 | 14 |
As a result with conclusion:
1, in Examples 1 to 3, appearance, flavour, flavor, quality and mouthfeel project obtain higher fractional, and embodiment 3
Comprehensive score highest, show that sensory evaluation scores are best when formulation dosage and technological parameter take median.
2, on the basis of optimum efficiency embodiment 3, example 1 is compared, can be seen that by score, comparative example 1 is in appearance, taste
Score in taste, flavor, quality and mouthfeel project is below embodiment 3, and comprehensive score is also lower than Examples 1 and 2.Show cream
The fermentation process step of sour bacterium plays an important role for the sense organ project of chafing dish fragrance.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of chafing dish fragrance formulations, which is characterized in that including the first spice composition and the second spice composition；Described first
Spice composition includes the raw material of following parts by weight: 1~3 part of fructus amomi, Bi dial 0.5~1.5 part, 1~3 part of Lysimachia sikokiana, fragrant fruit 1~3
Part, 1~3 part of cassia bark, 1~3 part of tsaoko, octagonal 2~4 parts, 1~3 part of cloves, 1~3 part of Chinese prickly ash, white button 1~3 part, Radix Glycyrrhizae 1~3
Part, wide 0.5~1.5 part and 0.5~1.5 part of the root of Dahurain angelica of perfume；Second spice composition includes the raw material of following parts by weight: spiceleaf
1~3 part, 0.5~1.5 part of fennel seeds, 1~3 part of branch, 1~3 part of Lysimachia foenum-graecum, 0.5~1.5 part of lemon-grass and murraya paniculataJack 1~3
Part.
2. chafing dish fragrance formulations according to claim 1, which is characterized in that first spice composition includes following weight
Measure the raw material of part: 2 parts of fructus amomi, Bi dial 1 part, 2 parts of Lysimachia sikokiana, fragrant 2 parts of fruit, 2 parts of cassia bark, 2 parts of tsaoko, 3 parts octagonal, 2 parts of cloves, flower
2 parts of green pepper, white 2 parts of button, 2 parts of Radix Glycyrrhizae, wide 1 part and 1 part of the root of Dahurain angelica of perfume.
3. chafing dish fragrance formulations according to claim 1, which is characterized in that second spice composition includes following weight
Measure the raw material of part: 2 parts of spiceleaf, 1 part of fennel seeds, 2 parts of branch, 2 parts of Lysimachia foenum-graecum, 1 part of lemon-grass and 2 parts of murraya paniculataJack.
4. the preparation method of any chafing dish fragrance formulations of claims 1 to 3, which comprises the steps of:
(I) the first spice composition is prepared, is included the following steps:
(1) it by the first spice composition raw material stoving, mixing and crushes, obtains mixture a；
(2) mixture a is heated into frying, obtains the first spice composition after the completion；
(II) the second spice composition, method are as follows: by second chamber raw material and water Hybrid Heating are prepared；
(III) chafing dish fragrance formulations are prepared, are included the following steps:
(i) the first spice composition is mixed with the second spice composition, obtains mixture b；
(ii) lactobacillus-fermented is added into mixture b, obtains chafing dish fragrance formulations after the completion.
5. the preparation method of chafing dish fragrance formulations according to claim 4, which is characterized in that in step (1), the drying
Temperature be 60~80 DEG C, time of drying is 20~30min.
6. the preparation method of chafing dish fragrance formulations according to claim 4, which is characterized in that in step (1), the mixing
Revolving speed be 60~80r/min, the mixed time be 10~20min.
7. the preparation method of chafing dish fragrance formulations according to claim 4, which is characterized in that in step (1), the crushing
Granularity be 40~60 mesh.
8. the preparation method of chafing dish fragrance formulations according to claim 4, which is characterized in that in step (II), described
The weight ratio of two compositions and water is 1:1~2；The heating heats 40~60min with mild fire.
9. the preparation method of chafing dish fragrance formulations according to claim 4, which is characterized in that described mixed in step (ii)
The weight ratio for closing object b and lactic acid bacteria is 1:0.001~0.002.
10. the preparation method of chafing dish fragrance formulations according to claim 4, which is characterized in that in step (ii), the hair
Ferment temperature is 20~30 DEG C, and fermentation time is 24~48h.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110833167A (en) * | 2019-11-21 | 2020-02-25 | 韦彬琴 | Seasoning, preparation method of seasoning and instant food |
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| CN107048322A (en) * | 2017-06-24 | 2017-08-18 | 张强 | A kind of chafing dish spices |
| CN107744127A (en) * | 2017-08-24 | 2018-03-02 | 宁夏红山河食品股份有限公司 | A kind of chafing dish bottom flavorings containing probiotics and preparation method thereof |
| CN108056449A (en) * | 2017-12-11 | 2018-05-22 | 郭卫林 | A kind of natural chafing dish bottom flavorings and preparation method thereof |
-
2019
- 2019-05-17 CN CN201910410729.9A patent/CN109965252A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260929A (en) * | 2015-06-02 | 2017-01-04 | 张伟彬 | A kind of chaffy dish spice |
| CN104982874A (en) * | 2015-06-03 | 2015-10-21 | 安徽小菜一碟食品有限公司 | Seafood flavor hot pot dipping sauce and preparation method thereof |
| CN107048322A (en) * | 2017-06-24 | 2017-08-18 | 张强 | A kind of chafing dish spices |
| CN107744127A (en) * | 2017-08-24 | 2018-03-02 | 宁夏红山河食品股份有限公司 | A kind of chafing dish bottom flavorings containing probiotics and preparation method thereof |
| CN108056449A (en) * | 2017-12-11 | 2018-05-22 | 郭卫林 | A kind of natural chafing dish bottom flavorings and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110833167A (en) * | 2019-11-21 | 2020-02-25 | 韦彬琴 | Seasoning, preparation method of seasoning and instant food |
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