CN114343152A - Beautiful millettia root pot seasoning and preparation method thereof - Google Patents
Beautiful millettia root pot seasoning and preparation method thereof Download PDFInfo
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- CN114343152A CN114343152A CN202111645407.6A CN202111645407A CN114343152A CN 114343152 A CN114343152 A CN 114343152A CN 202111645407 A CN202111645407 A CN 202111645407A CN 114343152 A CN114343152 A CN 114343152A
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Abstract
The invention discloses a beautiful millettia root pot seasoning, which comprises the following spices in parts by mass: 50-52% of cattle great power; aniseed, cassia bark, nutmeg, pepper and zanthoxylum piperitum each 6-7%; cumin, tsaoko cardamon, fennel, pepper, bay leaf, liquorice, angelica dahurica, clove and astragalus each 2%. The invention discloses a method for preparing a radix millettiae speciosae base material, which comprises the following steps of: (1) pretreating the beautiful millettia roots; (2) pretreating spices; (3) frying the spice; (4) preprocessing the hot pepper; (5) boiling oil; (6) concentrating; (7) and (6) packaging. According to the invention, the radix millettiae speciosae is added into the pot base material, so that the functional components of the radix millettiae speciosae are blended into the pot base material, the effects of strengthening tendons and activating collaterals, tonifying deficiency and moistening lung and tonifying spleen are achieved, a new variety and a new process of the pot base material are added, the diversified development of soup base products is accelerated, the problems of radix millettiae speciosae storage and sale can be solved, the economic benefit is brought to the planting industry, the economic income of radix millettiae speciosae growers is also improved, and the industrial chain of the radix millettiae speciosae is facilitated to be formed.
Description
Technical Field
The invention relates to a pot bottom material and a preparation method thereof, in particular to a beautiful millettia root pot bottom material and a preparation method thereof.
Background
Beautiful millettia root, commonly known as rhizoma Nelumbinis, radix Callicarpae Formosanae, rhizoma Solani Tuber osi, radix Chimonanthi Praecocis, etc., is distributed mainly in Fujian, Hunan, Guangdong, Guangxi, Hainan, Guizhou, etc. The Millettia speciosa Champ is Millettia speciosa Champ belonging to Millettia of Leguminosae, and has main nutritional ingredients including protein, saccharide, and cellulose, and main chemical ingredients including alkaloid, coumarin and saccharide. The radix Millettiae Speciosae has sweet and mild nature and taste, has effects of strengthening tendons and activating collaterals, tonifying deficiency and moistening lung and invigorating spleen, and can be used for treating diseases such as lumbar muscle strain, cough due to lung deficiency, rheumarthritis, chronic bronchitis, chronic hepatitis, pulmonary tuberculosis, and spermatorrhea.
The beautiful millettia root is rich in various compounds and some components with pharmacological activity and biological activity, and is a yang-oriented economic crop integrating medicine, health care and eating. At present, dozens of beautiful millettia root products are produced in China, wherein more than ten edible products are mainly used for health care wine, beverages, soup bases, tea and some leisure foods. The two Guang provinces (especially Guangdong), hong Kong and Macao in China have the habit of using beautiful millettia root to be matched with medicinal materials or food materials such as Ficus Simplicissima lour, glabrous greenbrier rhizome, eucommia bark, Chinese chestnut and the like as medicinal and dietary raw materials to cook soup, and the beautiful millettia root soup has faint scent and sweet taste and long aftertaste, is the top grade of guests for feast, has the edible amount exceeding the medicinal amount and has the tendency of increasing year by year. Within 3 years, the annual output value can reach more than 100 billion yuan RMB. In foreign countries, the research on the beautiful millettia root soup base is only rarely reported at present; in China, the market of the beautiful millettia root soup is still in the initial stage of industry development. At present, the industrialized production of soup products mainly takes convenient soup products as main materials. The processing form mainly comprises the following two types: pulverizing the raw materials, sieving, adding spice and sweetener, and mixing; leaching the raw materials to obtain leaching liquor, concentrating, drying, and mixing with other flavoring agents.
At present, Chinese catering has entered a new generation, wherein the most important characteristic is to remove the kitchen and remove the chef, because Chinese catering has entered the high-speed scale chain development stage, with most restaurants have opened into the commercial building and the population's dividends are gradually reduced, it is a great tendency that some kitchen basic works are moved to the central factory, income of Chinese catering in 2018 reaches 4.27 ten thousand, wherein the income of light meal soup fast food such as chafing dish, spicy soup, stretched noodles, pulled noodles, swallowed wontons, rice noodles, mutton soup, beef soup, hot soup and so on folk food fast food has already exceeded 50% of market share, these fast food including most Chinese meals basically all use various soup bases, help the development of the strong stock of cattle. Therefore, more new raw materials and new processes need to be provided to accelerate the diversified development of the soup base products.
Disclosure of Invention
One of the purposes of the invention is to provide the millettia speciosa champ bottom material.
The invention also aims to provide a method for making the millettia speciosa champ pot bottom material, which adds a new variety and a new process of the millettia speciosa champ bottom material by adding millettia speciosa champ in the pot bottom material, accelerates the diversified development of soup base products, can solve the problems of millettia speciosa champ storage and sale, brings economic benefits for the plantation industry, improves the economic income of millettia speciosa champ growers, and is beneficial to forming the industry chain of the millettia speciosa champ.
The technical scheme for realizing one purpose of the invention is as follows: the radix millettiae speciosae pot seasoning comprises the following spices in parts by mass: 50-52% of cattle great power; aniseed, cassia bark, nutmeg, pepper and zanthoxylum piperitum each 6-7%; cumin, tsaoko cardamon, fennel, pepper, bay leaf, liquorice, angelica dahurica, clove and astragalus each 2%.
One preferred embodiment of the present invention is: 52% of beautiful millettia root; anise, cassia bark, nutmeg, pepper and zanthoxylum piperitum each 6%; cumin, tsaoko cardamon, fennel, pepper, bay leaf, liquorice, angelica dahurica, clove and astragalus each 2%.
The beautiful millettia root is characterized in that the beautiful millettia root is in a light yellow or earthy yellow, slightly rough and ring-grained tuberous root cylinder shape or a plurality of spindle-shaped bodies are connected into a long string without mildew or insect pests; the spice has no mildew or insect pest, and is edible.
The second technical scheme for realizing the aim of the invention is as follows: a method for making beautiful millettia root pot seasoning comprises the following steps:
(1) pretreating the beautiful millettia roots: cleaning radix millettiae speciosae, slicing, steaming, and air drying;
(2) pretreating spices: soaking fructus Anisi Stellati, fructus Tsaoko, cortex Cinnamomi Japonici and semen Myristicae in water; adding 10g of white spirit into the pepper and the spicy pepper for soaking; soaking Cumin, fructus Foeniculi, Glycyrrhrizae radix, radix Angelicae Dahuricae, flos Caryophylli, radix astragali, folium Neocinnamomi Delavayi and fructus Piperis in water;
(3) frying spices: parching fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, semen Myristicae and fructus Zanthoxyli with slow fire for 10min, adding fructus Foeniculi, Glycyrrhrizae radix, radix Angelicae Dahuricae, flos Caryophylli, fructus Tsaoko, fructus Piperis, folium Neocinnamomi Delavayi, radix astragali and Cuminum celery, parching for 10min, taking out, and crushing;
(4) pretreating the peppers: cutting Capsici fructus and dried Capsici fructus into segments, removing seeds, decocting in water for 15min, draining, and crushing;
(5) oil boiling: putting beef tallow into a hot pot, boiling, adding scallion, shallot and caraway, and taking out after oil boiling;
(6) concentration: adding rhizoma Zingiberis recens slice and crushed Capsici fructus into adeps bovis seu Bubali pot, stirring for 5min, adding crushed spice, evaporating to dry, adding whole Capsici fructus and whole herba Pelargonii Graveolentis, adding Chinese liquor, concentrating for 5min, and stopping heating;
(7) packaging: and pouring the concentrated millettia speciosa champ bottom materials into a mold, forming, cutting into blocks, bagging, and placing in a refrigerator for refrigeration.
In the step (1), the beautiful millettia root is cut into pieces with the length of 4-9cm, the width of 2-3cm and the thickness of 0.5-1.0 cm.
In the step (2), the star anise, the tsaoko amomum fruits, the cassia bark and the nutmeg are soaked in water with the temperature of 70 ℃ for 10 min; soaking Cuminum celery, fennel, liquorice, angelica dahurica, clove, astragalus, bay leaves and pepper in water of 70 ℃ for 3 min.
In the step (3), the stir-frying temperature is 140-150 ℃.
In the step (4), the temperature of the water is 90-100 ℃.
In the step (5), the mass volume ratio of the beautiful millettia root bottom material to the beef tallow is 1:3 in g/mL, the oil boiling temperature is 180-190 ℃, and the oil boiling time is 15 min; the temperature can also be increased to 180-190 ℃ after blanking.
In the step (6), decocting at 70-80 deg.C for 20min until water is completely evaporated.
And (7) cooling to 30-40 ℃, demolding, cutting into pieces, bagging, and refrigerating in a refrigerator for 24 h.
Advantageous effects
According to the invention, the radix millettiae speciosae is added into the pot bottom material, so that the functional components of the radix millettiae speciosae are blended into the pot bottom material, and the effects of strengthening tendons and activating collaterals, tonifying deficiency and moistening lung and tonifying spleen are achieved. The invention provides a method for preparing radix millettiae speciosae pot base materials, which increases new species and new process of the pot base materials, accelerates diversified development of soup base products, can solve the problems of radix millettiae speciosae storage and sale, brings economic benefit for the plantation industry, also improves the economic income of radix millettiae speciosae growers, and is beneficial to forming an industrial chain of the radix millettiae speciosae.
Detailed Description
The present invention will be further described with reference to the following specific examples.
Example 1
(1) Pretreating the beautiful millettia roots: selecting cylindrical or spindle-shaped bodies of tuberous roots to connect into a long string, wherein the long string is light yellow or earthy yellow, slightly rough, provided with ring veins, and the old roots are nearly woody, tough, tender roots are crisp, and have no mildew or pest damage. Selecting fresh Millettia speciosa champ with the length of 25cm (+ -10%) and the weight of 200g (+ -10%), cleaning, cutting into pieces with the length of 4-9cm, the width of 2-3cm and the thickness of 0.5-1.0cm, steaming in boiling water for 10min, taking out and drying in the air.
(2) Pretreating spices: soaking fructus Anisi Stellati, fructus Tsaoko, cortex Cinnamomi Japonici and semen Myristicae in 70 deg.C water for 10 min; adding 10g of white spirit into the pepper and the spicy pepper for soaking; soaking Cuminum celery, fennel, liquorice, angelica dahurica, clove, astragalus, bay leaves and pepper in water of 70 ℃ for 3 min.
(3) Frying spices: adding fructus Anisi Stellati, cortex Cinnamomi Japonici, fructus Zanthoxyli, semen Myristicae and fructus Zanthoxyli 6% respectively into pan, parching for 10min at 140 deg.C, adding Cuminum celery, fructus Foeniculi, folium Neocinnamomi Delavayi, fructus Piperis, fructus Tsaoko, radix astragali, radix Angelicae Dahuricae, Glycyrrhrizae radix and flos Caryophylli 2% respectively, parching for 10min, taking out, adding radix Millettiae Speciosae 52% and parched spice, and crushing.
(4) Pretreating the peppers: cutting Capsici fructus and dried Capsici fructus into segments, removing seeds, decocting in water at 90 deg.C for 15min, draining, and breaking with wall breaking machine.
(5) Oil boiling: putting beef tallow into a hot pot, boiling, adding scallion, shallot and herba Coriandri, controlling oil temperature at 180 deg.C, decocting for 15min, and taking out.
(6) Concentration: adding rhizoma Zingiberis recens slice and pulverized Capsici fructus into adeps bovis seu Bubali pot, stirring for 5min, adding pulverized spice, decocting at 80 deg.C for 20min, evaporating to dry, adding whole Capsici fructus and whole herba Pelargonii Graveolentis, adding Chinese liquor, concentrating for 5min, and stopping heating.
(7) Packaging: pouring the concentrated millettia speciosa champ bottom materials into a mold, standing and cooling to 40 ℃, cutting the solidified millettia speciosa champ bottom materials into blocks with certain sizes, bagging, and placing in a refrigerator for refrigerating for 24 hours to obtain the finished product.
Example 2
(1) Pretreating the beautiful millettia roots: selecting cylindrical or spindle-shaped bodies of tuberous roots to connect into a long string, wherein the long string is light yellow or earthy yellow, slightly rough, provided with ring veins, and the old roots are nearly woody, tough, tender roots are crisp, and have no mildew or pest damage. Selecting fresh Millettia speciosa champ with the length of 25cm (+ -10%) and the weight of 200g (+ -10%), cleaning, cutting into pieces with the length of 4-9cm, the width of 2-3cm and the thickness of 0.5-1.0cm, steaming in boiling water for 10min, taking out and drying in the air.
(2) Pretreating spices: soaking fructus Anisi Stellati, fructus Tsaoko, cortex Cinnamomi Japonici and semen Myristicae in 70 deg.C water for 10 min; adding 10g of white spirit into the pepper and the spicy pepper for soaking; soaking Cuminum celery, fennel, liquorice, angelica dahurica, clove, astragalus, bay leaves and pepper in water of 70 ℃ for 3 min.
(3) Frying spices: adding fructus Anisi Stellati, cortex Cinnamomi Japonici, and fructus Zanthoxyli with the addition of 6% respectively, and semen Myristicae and fructus Zanthoxyli with the addition of 7% respectively, parching in a pan at 150 deg.C for 10min, adding Cuminum celery, fructus Foeniculi, folium Neocinnamomi Delavayi, fructus Piperis, fructus Tsaoko, radix astragali, radix Angelicae Dahuricae, Glycyrrhrizae radix and flos Caryophylli with the addition of 2% respectively, parching for 10min, taking out, adding radix Millettiae Speciosae with the addition of 50% and parched spice, and crushing in a food processor.
(4) Pretreating the peppers: cutting Capsici fructus and dried Capsici fructus into segments, removing seeds, decocting in 100 deg.C water for 15min, draining, and breaking with wall breaking machine.
(5) Oil boiling: putting beef tallow into a hot pot, boiling, adding scallion, shallot and herba Coriandri, controlling oil temperature at 190 deg.C, decocting for 15min, and taking out.
(6) Concentration: adding rhizoma Zingiberis recens slice and pulverized Capsici fructus into adeps bovis seu Bubali pot, stirring for 5min, adding pulverized spice, decocting at 80 deg.C for 20min, evaporating to dry, adding whole Capsici fructus and whole herba Pelargonii Graveolentis, adding Chinese liquor, concentrating for 5min, and stopping heating.
(7) Packaging: pouring the concentrated millettia speciosa champ bottom materials into a mold, standing and cooling to 30 ℃, cutting the solidified millettia speciosa champ bottom materials into blocks with certain sizes, bagging, and placing in a refrigerator for refrigerating for 24 hours to obtain the finished product.
Example 3
(1) Pretreating the beautiful millettia roots: selecting cylindrical or spindle-shaped bodies of tuberous roots to connect into a long string, wherein the long string is light yellow or earthy yellow, slightly rough, provided with ring veins, and the old roots are nearly woody, tough, tender roots are crisp, and have no mildew or pest damage. Selecting fresh Millettia speciosa champ with the length of 25cm (+ -10%) and the weight of 200g (+ -10%), cleaning, cutting into pieces with the length of 4-9cm, the width of 2-3cm and the thickness of 0.5-1.0cm, steaming in boiling water for 10min, taking out and drying in the air.
(2) Pretreating spices: soaking fructus Anisi Stellati, fructus Tsaoko, cortex Cinnamomi Japonici and semen Myristicae in 70 deg.C water for 10 min; adding 10g of white spirit into the pepper and the spicy pepper for soaking; soaking Cuminum celery, fennel, liquorice, angelica dahurica, clove, astragalus, bay leaves and pepper in water of 70 ℃ for 3 min.
(3) Frying spices: adding fructus Anisi Stellati, cortex Cinnamomi Japonici, fructus Zanthoxyli, semen Myristicae and fructus Zanthoxyli with addition of 6% respectively and fructus Zanthoxyli with addition of 7% respectively into a pot at 145 deg.C, parching for 10min, adding Cuminum celery, fructus Foeniculi, folium Neocinnamomi Delavayi, fructus Piperis, fructus Tsaoko, radix astragali, radix Angelicae Dahuricae, Glycyrrhrizae radix and flos Caryophylli with addition of 2% respectively, parching for 10min, taking out, adding radix Millettiae Speciosae with addition of 51% and parched spice into a cooking machine, and crushing.
(4) Pretreating the peppers: cutting Capsici fructus and dried Capsici fructus into segments, removing seeds, decocting in water at 95 deg.C for 15min, draining, and breaking with wall breaking machine.
(5) Oil boiling: putting beef tallow into a hot pot, boiling, adding scallion, shallot and herba Coriandri, controlling oil temperature at 185 deg.C, decocting for 15min, and taking out.
(6) Concentration: adding rhizoma Zingiberis recens slice and pulverized Capsici fructus into adeps bovis seu Bubali pot, stirring for 5min, adding pulverized spice, decocting at 75 deg.C for 20min, evaporating water to dryness, adding whole Capsici fructus and whole herba Pelargonii Graveolentis, adding Chinese liquor, concentrating for 5min, and stopping heating.
(7) Packaging: pouring the concentrated millettia speciosa champ bottom materials into a mold, standing and cooling to 35 ℃, cutting the solidified millettia speciosa champ bottom materials into blocks with certain sizes, bagging, and placing in a refrigerator for refrigerating for 24 hours to obtain the finished product.
Comparison of results
| Evaluation index | Tissue morphology | Color | Taste of the product | Fragrance | Degree of turbid soup |
| Example 1 | 4.5±0.12 | 4.0±0.17 | 4.5±0.14 | 5.0±0.10 | 4.7±0.17 |
| Example 2 | 4.4±0.14 | 4.2±0.15 | 4.5±0.11 | 5.0±0.12 | 4.6±0.15 |
| Example 3 | 4.4±0.15 | 4.1±0.15 | 4.5±0.10 | 5.0±0.12 | 4.7±0.10 |
Description of the drawings: randomly testing the sex of 20 people with the age of 19-24 years;
0-1 is not accepted; 1-2 is common; 2 to 3 are preferred; 3 to 4 are good; 4-5 is very good;
nutrient composition table unit g/100g
| Index (I) | (Energy) | Protein | Fat | Carbohydrate compound | Sodium salt | Amino acids |
| Example 1 | 2105KJ | 7.7 | 87 | 10.4±0.14 | 2.81 | 4.7±0.17 |
| Example 2 | 2105KJ | 7.7 | 87 | 11±0.11 | 2.81 | 4.6±0.15 |
| Example 3 | 2105KJ | 7.7 | 87 | 10.6±0.10 | 2.81 | 4.6±0.10 |
The above is only a preferred embodiment of the present invention, and it should be noted that it is obvious to those skilled in the art that several variations and modifications can be made without departing from the structure of the present invention, which will not affect the effect and practicality of the present invention.
Claims (10)
1. The radix millettiae speciosae pot seasoning is characterized by comprising the following spices in parts by mass: 50-52% of cattle great power; aniseed, cassia bark, nutmeg, pepper and zanthoxylum piperitum each 6-7%; cumin, tsaoko cardamon, fennel, pepper, bay leaf, liquorice, angelica dahurica, clove and astragalus each 2%.
2. The radix millettiae speciosae pot seasoning is characterized by comprising the following spices in parts by mass: 52% of beautiful millettia root; anise, cassia bark, nutmeg, pepper and zanthoxylum piperitum each 6%; cumin, tsaoko cardamon, fennel, pepper, bay leaf, liquorice, angelica dahurica, clove and astragalus each 2%.
3. The preparation method of the beautiful millettia root pot seasoning is characterized by comprising the following steps:
(1) pretreating the beautiful millettia roots: cleaning radix millettiae speciosae, slicing, steaming, and air drying;
(2) pretreating spices: soaking fructus Anisi Stellati, fructus Tsaoko, cortex Cinnamomi Japonici and semen Myristicae in water; adding 10g of white spirit into the pepper and the spicy pepper for soaking; soaking Cumin, fructus Foeniculi, Glycyrrhrizae radix, radix Angelicae Dahuricae, flos Caryophylli, radix astragali, folium Neocinnamomi Delavayi and fructus Piperis in water;
(3) frying spices: parching fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, semen Myristicae and fructus Zanthoxyli with slow fire for 10min, adding fructus Foeniculi, Glycyrrhrizae radix, radix Angelicae Dahuricae, flos Caryophylli, fructus Tsaoko, fructus Piperis, folium Neocinnamomi Delavayi, radix astragali and Cuminum celery, parching for 10min, taking out, and crushing;
(4) pretreating the peppers: cutting Capsici fructus and dried Capsici fructus into segments, removing seeds, decocting in water for 15min, draining, and crushing;
(5) oil boiling: putting beef tallow into a hot pot, boiling, adding scallion, shallot and caraway, and taking out after oil boiling;
(6) concentration: adding rhizoma Zingiberis recens slice and crushed Capsici fructus into adeps bovis seu Bubali pot, stirring for 5min, adding crushed spice, evaporating to dry, adding whole Capsici fructus and whole herba Pelargonii Graveolentis, adding Chinese liquor, concentrating for 5min, and stopping heating;
(7) packaging: and pouring the concentrated millettia speciosa champ bottom materials into a mold, forming, cutting into blocks, bagging, and placing in a refrigerator for refrigeration.
4. The method for preparing radix millettiae speciosae base as claimed in claim 3, wherein in the step (1), radix millettiae speciosae is cut into pieces with a length of 4-9cm, a width of 2-3cm and a thickness of 0.5-1.0 cm.
5. The method for preparing the radix millettiae speciosae base material as claimed in claim 3, wherein in the step (2), the aniseed, the pepper, the cinnamon and the nutmeg are soaked in water of 70 ℃ for 10 min; soaking Cuminum celery, fennel, liquorice, angelica dahurica, clove, astragalus, bay leaves and pepper in water of 70 ℃ for 3 min.
6. The method for preparing the radix millettiae speciosae base as claimed in claim 3, wherein in the step (3), the frying temperature is 140-150 ℃.
7. The method for preparing the radix millettiae speciosae base as claimed in claim 3, wherein the temperature of the water in the step (4) is 90 to 100 ℃.
8. The method for preparing the radix millettiae speciosae bottom material as claimed in claim 3, wherein in the step (5), the mass-to-volume ratio of the radix millettiae speciosae bottom material to the beef tallow is 1:3 in terms of g/mL, the oil boiling temperature is 180-190 ℃, and the oil boiling time is 15 min.
9. The method for preparing the radix millettiae speciosae base as claimed in claim 3, wherein in the step (6), the radix millettiae speciosae base is boiled at 70-80 ℃ for 20min until the water is completely evaporated.
10. The method for preparing the radix millettiae speciosae base material as claimed in claim 3, wherein in the step (7), the radix millettiae speciosae base material is cooled to 30-40 ℃, demolded, cut into pieces, bagged and then refrigerated in a refrigerator for 24 hours.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829199A (en) * | 2014-03-05 | 2014-06-04 | 哈尔滨灵椿味道食品开发有限公司 | Angelica hot pot condiment for tonifying blood and promoting blood circulation and production method thereof |
| CN104687133A (en) * | 2013-12-06 | 2015-06-10 | 哈尔滨升益生物科技开发有限公司 | Formula and production method of pilose antler kidney deficiency-tonifying body-building soup material |
| CN110353245A (en) * | 2019-07-04 | 2019-10-22 | 刘凯 | A kind of additive-free beef tallow basic flavouring for chafing dish and preparation method thereof |
| CN113662162A (en) * | 2021-08-25 | 2021-11-19 | 四川中恩创新实业集团有限公司 | Hotpot condiment and preparation method thereof |
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2021
- 2021-12-30 CN CN202111645407.6A patent/CN114343152A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687133A (en) * | 2013-12-06 | 2015-06-10 | 哈尔滨升益生物科技开发有限公司 | Formula and production method of pilose antler kidney deficiency-tonifying body-building soup material |
| CN103829199A (en) * | 2014-03-05 | 2014-06-04 | 哈尔滨灵椿味道食品开发有限公司 | Angelica hot pot condiment for tonifying blood and promoting blood circulation and production method thereof |
| CN110353245A (en) * | 2019-07-04 | 2019-10-22 | 刘凯 | A kind of additive-free beef tallow basic flavouring for chafing dish and preparation method thereof |
| CN113662162A (en) * | 2021-08-25 | 2021-11-19 | 四川中恩创新实业集团有限公司 | Hotpot condiment and preparation method thereof |
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