CN112586717A - Seasoning salt and preparation method thereof - Google Patents
Seasoning salt and preparation method thereof Download PDFInfo
- Publication number
- CN112586717A CN112586717A CN202011504436.6A CN202011504436A CN112586717A CN 112586717 A CN112586717 A CN 112586717A CN 202011504436 A CN202011504436 A CN 202011504436A CN 112586717 A CN112586717 A CN 112586717A
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- Prior art keywords
- salt
- powder
- parts
- wall material
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 150000003839 salts Chemical class 0.000 title claims abstract description 107
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 87
- 239000000463 material Substances 0.000 claims abstract description 54
- 239000004615 ingredient Substances 0.000 claims abstract description 47
- 239000008187 granular material Substances 0.000 claims abstract description 35
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 26
- 235000008397 ginger Nutrition 0.000 claims abstract description 26
- 244000291564 Allium cepa Species 0.000 claims abstract description 24
- 229920002261 Corn starch Polymers 0.000 claims abstract description 21
- 239000008120 corn starch Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000005507 spraying Methods 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000011248 coating agent Substances 0.000 claims abstract description 5
- 238000000576 coating method Methods 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 10
- 244000131522 Citrus pyriformis Species 0.000 claims description 10
- 229920000858 Cyclodextrin Polymers 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 9
- 229940029982 garlic powder Drugs 0.000 claims description 7
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims 3
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 7
- 241000234314 Zingiber Species 0.000 description 22
- 239000000243 solution Substances 0.000 description 13
- 240000008574 Capsicum frutescens Species 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000001116 FEMA 4028 Substances 0.000 description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 5
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 5
- 229960004853 betadex Drugs 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005469 granulation Methods 0.000 description 3
- 230000003179 granulation Effects 0.000 description 3
- 239000012266 salt solution Substances 0.000 description 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 230000027455 binding Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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 relates to seasoning salt and a preparation method thereof. The seasoning salt is prepared by coating powder on wall materials; the powder comprises, by weight, 50-80 parts of salt, 5-10 parts of ginger powder, 5-10 parts of onion powder, 2-10 parts of chili powder and 10-20 parts of corn starch. The method comprises the steps of mixing salt, ginger powder, onion powder, chili powder and corn starch according to a ratio to obtain a mixed ingredient; adding water into the mixed ingredients, uniformly stirring, granulating to obtain salt granules, and drying; dissolving a wall material in water to prepare a wall material solution; and spraying the wall material solution to the surface of the salt granules through a spray coating to coat the salt granules with the wall material, and drying to obtain the seasoning salt. The seasoning salt provided by the invention can keep the fragrance of the ingredients and simultaneously avoid the complicated steps of preparing the ingredients.
Description
Technical Field
The invention relates to the technical field of daily salt, in particular to seasoning salt and a preparation method thereof.
Background
People do not cook the food usually because the cooking process is complicated, wherein the complicated process is that a plurality of ingredients need to be prepared and added in the cooking process, particularly, the ingredients such as ginger, scallion, hot pepper, garlic and the like need to be cleaned and cut, and then the ingredients are added into the dish, and the process is complicated; in addition, dehydrated ginger, shallot, pepper and the like which are not required to be prepared have the problems that the fragrance is easy to lose and the fragrance of food materials is influenced.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the preparation of ingredients in the cooking process is complicated, and the fragrance of the dehydrated ingredients is easy to lose.
In order to solve the technical problems, the invention provides seasoning salt and a preparation method thereof.
A seasoning salt is prepared by coating powder on a wall material; the powder comprises, by weight, 50-80 parts of salt, 5-10 parts of ginger powder, 5-10 parts of onion powder, 2-10 parts of chili powder and 10-20 parts of corn starch.
Further, 2-10 parts of garlic powder is also included.
Further, 1-5 parts of lemon powder.
Further, the wall material is cyclodextrin.
The invention also provides a preparation method of the seasoning salt, which comprises the following steps:
mixing the salt, the ginger powder, the scallion powder, the chilli powder and the corn starch according to a ratio to obtain a mixed ingredient;
adding water into the mixed ingredients, uniformly stirring, granulating to obtain salt granules, and drying;
dissolving a wall material in water to prepare a wall material solution;
and spraying the wall material solution to the surface of the salt granules through a spray coating to coat the salt granules with the wall material, and drying to obtain the seasoning salt.
Further, adding water with the mass fraction of 2-3% of the total mass of the mixed ingredients into the mixed ingredients, and uniformly stirring.
Further, the mass concentration of the wall material in the wall material solution is 10-15%.
Further, the particle size of the salt particles is 6-12 mm.
Further, the granulated salt granules are dried at 40-50 ℃.
Compared with the prior art, the invention has the advantages that: the wall material wrapping powder can separate the powder from the outside, so that the fragrance of the ginger powder, the onion powder and the chili in the powder can be effectively reserved, in addition, the addition of the corn starch has a certain bonding effect, other components can be fixed, so that the components are uniformly dispersed in the wall material according to the proportion, during cooking, the salt, the ginger powder, the onion powder, the chili powder and the like can be added at the same time only by adding the seasoning salt into a dish, and the complex steps of preparing ingredients are avoided; the seasoning salt provided by the invention can keep the fragrance of the ingredients and simultaneously avoid the complicated steps of preparing the ingredients.
Detailed Description
The specific embodiment provides seasoning salt which is prepared by coating powder on wall materials; the powder comprises, by weight, 20-50 parts of salt, 5-10 parts of ginger powder, 5-10 parts of onion powder, 2-10 parts of chili powder and 10-20 parts of corn starch.
Further, in some embodiments, the garlic powder comprises 2-10 parts of garlic powder; the garlic powder further increases the ingredients of the ingredients, and reduces the complicated steps of adding garlic in the cooking process;
furthermore, in some embodiments, 1-5 parts of lemon powder is included, and the lemon powder has the peculiar fragrance of the lemon besides the sour taste which can increase the flavor of dishes, and particularly the faint scent of the lemon can be kept for a long time when the lemon powder is coated in the wall material.
Further, in this embodiment, the wall material is cyclodextrin; the cyclodextrin is preferably beta-cyclodextrin.
The specific embodiment also provides a preparation method of the seasoning salt, which comprises the following steps:
mixing the salt, the ginger powder, the scallion powder, the chilli powder and the corn starch according to a ratio to obtain a mixed ingredient;
adding water with the mass fraction of 2-3% of the total mass of the mixed ingredients into the mixed ingredients, uniformly stirring, granulating to obtain salt granules, and drying at 40-50 ℃;
dissolving the wall material in water to prepare a wall material solution with the mass concentration of the wall material of 10-15%;
and spraying the wall material solution onto the surface of the salt granules through a spray coating film to realize that the salt granules are coated by the wall material, and then drying at 40-50 ℃ to obtain the seasoning salt, wherein the particle size of the salt granules is 6-12 mm.
Under the binding action of corn starch in the salt granules, the components are further fixed, so that the subsequent coating of the wall material on the salt granules through spray coating is facilitated, and if no corn starch exists, the mixed ingredients are dispersed powder and the subsequent spray coating step cannot be carried out; and through granulation, the particle size of the salt granules can be controlled, and further the specific content of each ingredient in each salt granule can be accurately controlled.
The following detailed description of the preferred embodiments of the invention is provided to illustrate the principles of the invention and not to limit the scope of the invention.
Example 1
The embodiment provides a seasoning salt, wherein the seasoning salt is prepared by wrapping powder with beta-cyclodextrin; the powder comprises, by weight, 50 parts of salt, 10 parts of ginger powder, 5 parts of onion powder, 2 parts of chili powder and 10 parts of corn starch.
The seasoning salt is prepared by the following steps:
1) mixing the salt, the ginger powder, the scallion powder, the chilli powder and the corn starch according to a ratio to obtain a mixed ingredient;
2) adding water with the mass fraction being 3% of the total mass of the mixed ingredients into the mixed ingredients, uniformly stirring, carrying out disc granulation to obtain salt granules, and drying at 45 ℃;
3) dissolving the wall material in water to prepare a wall material solution with the mass concentration of the wall material being 15%;
4) and spraying the wall material solution onto the surface of the salt granules through a spray coating film to coat the salt granules with the wall material, and drying at 45 ℃ to obtain the seasoning salt, wherein the particle size of the salt granules is 10 mm.
Example 2
The embodiment provides a seasoning salt, wherein the seasoning salt is prepared by wrapping powder with beta-cyclodextrin; the powder comprises 80 parts by weight of salt, 5 parts by weight of ginger powder, 10 parts by weight of onion powder, 10 parts by weight of chilli powder and 15 parts by weight of corn starch.
The seasoning salt is prepared by the following steps:
1) mixing the salt, the ginger powder, the scallion powder, the chilli powder and the corn starch according to a ratio to obtain a mixed ingredient;
2) adding water with the mass fraction being 2% of the total mass of the mixed ingredients into the mixed ingredients, uniformly stirring, extruding and granulating by using rollers to obtain salt granules, and drying at 40 ℃;
3) dissolving a wall material in water to prepare a wall material solution with the mass concentration of the wall material being 10%;
4) and spraying the wall material solution onto the surface of the salt granules through a spray coating film to coat the salt granules with the wall material, and drying at 40 ℃ to obtain the seasoning salt, wherein the particle size of the salt granules is 12 mm.
Example 3
The embodiment provides a seasoning salt, wherein the seasoning salt is prepared by wrapping powder with beta-cyclodextrin; the powder comprises, by weight, 60 parts of salt, 8 parts of ginger powder, 7 parts of onion powder, 5 parts of chili powder and 20 parts of corn starch.
The seasoning salt is prepared by the following steps:
1) mixing the salt, the ginger powder, the scallion powder, the chilli powder and the corn starch according to a ratio to obtain a mixed ingredient;
2) adding water with the mass fraction being 3% of the total mass of the mixed ingredients into the mixed ingredients, uniformly stirring, extruding and granulating by using rollers to obtain salt granules, and drying at 50 ℃;
3) dissolving a wall material in water to prepare a wall material solution with the mass concentration of the wall material being 12%;
4) and spraying the wall material solution onto the surface of the salt granules through a spray coating film to coat the salt granules with the wall material, and drying at 50 ℃ to obtain the seasoning salt, wherein the particle size of the salt granules is 6 mm.
Example 4
The embodiment provides a seasoning salt, wherein the seasoning salt is prepared by wrapping powder with beta-cyclodextrin; the powder comprises, by weight, 70 parts of salt, 6 parts of ginger powder, 10 parts of onion powder, 2 parts of chili powder and 15 parts of corn starch.
The seasoning salt is prepared by the following steps:
1) mixing the salt, the ginger powder, the scallion powder, the chilli powder and the corn starch according to a ratio to obtain a mixed ingredient;
2) adding water with the mass fraction being 3% of the total mass of the mixed ingredients into the mixed ingredients, uniformly stirring, carrying out disc granulation to obtain salt granules, and drying at 50 ℃;
3) dissolving the wall material in water to prepare a wall material solution with the mass concentration of the wall material being 15%;
4) and spraying the wall material solution onto the surface of the salt granules through a spray coating film to coat the salt granules with the wall material, and drying at 50 ℃ to obtain the seasoning salt, wherein the particle size of the salt granules is 8 mm.
Example 5
The only difference from example 1 is that the seasoning salt of this example further comprises 2 parts of lemon powder, and the other ingredients and preparation steps are the same.
Example 6
The only difference from example 1 is that this example also includes 10 parts of garlic powder and 2 parts of lemon powder, and the other ingredients and preparation steps are the same.
Example 7
The only difference from example 1 is that this example also includes 5 parts garlic powder and 5 parts lemon powder, and the other ingredients and preparation steps are the same.
Comparative example 1
The seasoning salt comprises, by weight, 50 parts of salt, 10 parts of ginger powder, 5 parts of onion powder, 2 parts of chili powder and 10 parts of corn starch.
The seasoning salt is prepared by the following steps:
mixing the salt, the ginger powder, the scallion powder, the chilli powder and the corn starch according to a ratio to obtain a mixed ingredient;
adding water with the mass fraction of 3% of the total mass of the mixed ingredients into the mixed ingredients, uniformly stirring, granulating to obtain salt granules, and drying at 45 ℃.
Application example
45 persons were selected and tasted the salt solutions of the seasoning salts of example 1 and comparative example 1 prepared on the same day, all considered to have the flavors of ginger, shallot and pepper at the same time, indicating that there was no difference in taste experience of the seasoning salts of example 1 and comparative example 1 prepared on the same day.
After the prepared seasoning salts of example 1 and comparative example 1 were hermetically stored for 3 months, salt solutions were prepared and 45 persons were selected to taste the salt solutions, and as a result, the scallion flavor of the seasoning salt of comparative example 1 was significantly less than that of the seasoning salt of example 1, and the seasoning salt of comparative example 1, although having a pungent taste, was significantly less in pepper flavor, but the ginger flavor was not bad, probably because the ginger was in large number of parts and the ginger flavor was easily preserved.
The seasoning salts prepared in examples 1 to 7 were respectively used to cook white gourd-rib soup, and it was found that there was no difference in taste from the white gourd-rib soup cooked by adding salt to the fresh corresponding ingredients, and the ingredients of examples 1 to 7 proposed in the present invention were significantly less in amount than the fresh ingredients to achieve the same taste, because the powdered ingredients were more easily blended with the food materials.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.
Claims (9)
1. The seasoning salt is characterized by being prepared by coating powder on wall materials; the powder comprises, by weight, 50-80 parts of salt, 5-10 parts of ginger powder, 5-10 parts of onion powder, 2-10 parts of chili powder and 10-20 parts of corn starch.
2. The seasoning salt of claim 1, further comprising 2 to 10 parts of garlic powder.
3. The seasoning salt of claim 1 further comprising 1 to 5 parts of lemon powder.
4. Seasoning salt according to claim 1, characterized in that the wall material is a cyclodextrin.
5. A process for the preparation of a flavouring salt according to any of claims 1 to 4, comprising the steps of:
mixing the salt, the ginger powder, the scallion powder, the chilli powder and the corn starch according to a ratio to obtain a mixed ingredient;
adding water into the mixed ingredients, uniformly stirring, granulating to obtain salt granules, and drying;
dissolving a wall material in water to prepare a wall material solution;
and spraying the wall material solution to the surface of the salt granules through a spray coating to coat the salt granules with the wall material, and drying to obtain the seasoning salt.
6. The preparation method according to claim 5, wherein water is added to the mixture in an amount of 2 to 3% by mass based on the total mass of the mixture and the mixture is stirred uniformly.
7. The method according to claim 5, wherein the wall material solution has a wall material mass concentration of 10 to 15%.
8. The method as claimed in claim 5, wherein the particle size of the salt is 6-12 mm.
9. The method according to claim 5, wherein the granulated salt is dried at 40 to 50 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011504436.6A CN112586717A (en) | 2020-12-18 | 2020-12-18 | Seasoning salt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011504436.6A CN112586717A (en) | 2020-12-18 | 2020-12-18 | Seasoning salt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112586717A true CN112586717A (en) | 2021-04-02 |
Family
ID=75199431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011504436.6A Pending CN112586717A (en) | 2020-12-18 | 2020-12-18 | Seasoning salt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112586717A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009735A (en) * | 2021-11-09 | 2022-02-08 | 湖北省益欣盐产业技术研究院有限公司 | Selenium-rich edible salt and preparation method thereof |
| CN115299585A (en) * | 2022-08-24 | 2022-11-08 | 雪天盐业集团股份有限公司 | Composite thallus seasoning salt and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380890A (en) * | 2013-07-26 | 2013-11-06 | 贵州神奇药物研究院 | Condiment and production method thereof |
| CN105581314A (en) * | 2015-12-23 | 2016-05-18 | 成都汇安捷伦科技有限公司 | Chili seasoning salt and production method thereof |
| CN107549753A (en) * | 2016-06-30 | 2018-01-09 | 安琪酵母股份有限公司 | Flavouring and its preparation method and application |
-
2020
- 2020-12-18 CN CN202011504436.6A patent/CN112586717A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380890A (en) * | 2013-07-26 | 2013-11-06 | 贵州神奇药物研究院 | Condiment and production method thereof |
| CN105581314A (en) * | 2015-12-23 | 2016-05-18 | 成都汇安捷伦科技有限公司 | Chili seasoning salt and production method thereof |
| CN107549753A (en) * | 2016-06-30 | 2018-01-09 | 安琪酵母股份有限公司 | Flavouring and its preparation method and application |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009735A (en) * | 2021-11-09 | 2022-02-08 | 湖北省益欣盐产业技术研究院有限公司 | Selenium-rich edible salt and preparation method thereof |
| CN115299585A (en) * | 2022-08-24 | 2022-11-08 | 雪天盐业集团股份有限公司 | Composite thallus seasoning salt and preparation method thereof |
| CN115299585B (en) * | 2022-08-24 | 2023-11-21 | 雪天盐业集团股份有限公司 | Composite thallus seasoning salt and preparation method thereof |
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Application publication date: 20210402 |
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