CN114365837A - Seasoning and preparation method thereof - Google Patents

Seasoning and preparation method thereof Download PDF

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Publication number
CN114365837A
CN114365837A CN202210097747.8A CN202210097747A CN114365837A CN 114365837 A CN114365837 A CN 114365837A CN 202210097747 A CN202210097747 A CN 202210097747A CN 114365837 A CN114365837 A CN 114365837A
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Prior art keywords
parts
seasoning
powder
vegetable oil
glucose
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CN202210097747.8A
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Chinese (zh)
Inventor
刘晓晨
郑姣姣
李永歌
刘苗苗
田丽冉
刘红涛
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BAODING WAY CHEIN FOOD INDUSTRIAL CO LTD
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BAODING WAY CHEIN FOOD INDUSTRIAL CO LTD
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Priority to CN202210097747.8A priority Critical patent/CN114365837A/en
Publication of CN114365837A publication Critical patent/CN114365837A/en
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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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a seasoning, which comprises the following raw materials: polypeptide powder, yeast extract, maca powder, soft water, tremella polysaccharide, glucose, white granulated sugar, edible salt, vegetable oil, citric acid and flavor nucleotide disodium. The invention also discloses a preparation method of the seasoning, which comprises the following steps: maillard reaction: adding soft water into a reaction tank, mixing and heating the polypeptide powder, the tremella polysaccharide and the yeast extract for reaction; step two: adding maca powder and glucose into the reaction liquid, and continuing to react; step three: adding white granulated sugar, edible salt, vegetable oil, citric acid and flavor nucleotide disodium into the reaction liquid material, and uniformly stirring; step four: and shearing the reaction liquid material liquid through a high-speed shearing machine, and filling. The seasoning and the preparation method thereof can solve the problem that the conventional seasoning has no nutrition and health care effects.

Description

Seasoning and preparation method thereof
Technical Field
The invention relates to the technical field of food seasonings, in particular to a seasoning and a preparation method thereof.
Background
Seasoning, refers to a food ingredient that is used to add small amounts to other foods to improve taste. Chinese condiments continue to grow in annual increments of over 10% for decades. With the rapid development of the hot pot and the catering industry, the development of different food fields such as domestic leisure food, meat product, convenient food and the like is increased, and various types of compound seasonings appear. Such as: various seasonings such as a pickling seasoning, a frying seasoning, a barbecue seasoning, a soup cooking seasoning, an instant noodle seasoning, a microwave food seasoning, a snack food seasoning, a rice-over-water seasoning and the like.
With the improvement of the living standard of people and the rapid development of the food industry, the requirement on the flavor is higher and higher, and the pure nature, nutrition and health are more and more people's demands. Most of the seasonings in the existing market are focused on seasoning and enhancing flavor, and few nutritional health-care seasonings exist. Therefore, how to provide a flavoring with flavoring and nutrition health care effects is a problem that needs to be solved by those skilled in the art.
The polypeptide powder not only can provide rich amino acids, but also has the effects of reducing blood pressure, blood fat and cholesterol, quickly recovering fatigue, enhancing immunity, improving gastrointestinal function and the like. Tremella fuciformis is taken as the traditional edible fungus in China, is a food which is deeply loved by the masses of people all the time, and the tremella fuciformis polysaccharide which is an active ingredient has a special health-care function. The tremella polysaccharide is extracted from tremella, is an acidic heteropolysaccharide, is composed of xylose, mannose, glucuronic acid, glucose, fucose and the like, the sugar content is over 75 percent, and the tremella polysaccharide not only participates in reaction, but also has an anti-oxidation effect, and can enhance the cellular immunity and the humoral immunity of a human body. Maca, a cruciferous plant originally produced in the andes mountain of south america, is a pure natural food with rich nutritional ingredients and is reputed as "south american ginseng". The protein content of the protein is more than 10%, the amino acid content is very rich, and the protein is rich in a plurality of amino acids such as arginine, proline, aspartic acid, glycine, leucine, glutamic acid and the like. The maca is rich in minerals such as zinc, calcium, iron, potassium, magnesium and the like, also contains vitamins C, B1, B2, B6, A, E, B12 and B5, the content of linoleic acid and linolenic acid reaches over 53 percent, and natural active ingredients comprise alkaloid, glucosinolate and the like. Maca also contains maca amide and maca diluent which have obvious effects on balancing the secretion of hormones in human bodies, so the maca is also called a natural hormone engine.
Therefore, the invention aims to provide a natural, nutritional and health-care seasoning and a preparation method thereof.
Disclosure of Invention
The invention aims to provide a seasoning and a preparation method thereof, and solves the problem that the conventional seasoning has no nutrition and health care effects.
In order to achieve the purpose, the invention provides a seasoning, which comprises the following raw materials in parts by weight: 10-20 parts of polypeptide powder, 8-12 parts of yeast extract, 1-3 parts of maca powder, 15-25 parts of soft water, 4-6 parts of tremella polysaccharide, 1-3 parts of glucose, 5-8 parts of white granulated sugar, 2-5 parts of edible salt, 1-2 parts of vegetable oil, 0.5-1.0 part of citric acid and 0.1-0.4 part of flavor nucleotide disodium.
Preferably, the polypeptide powder is plant polypeptide, and the vegetable oil is safflower seed oil.
Preferably, the method comprises the following raw materials: 20 parts of polypeptide powder, 12 parts of yeast extract, 3 parts of maca powder, 25 parts of soft water, 6 parts of tremella polysaccharide, 3 parts of glucose, 6 parts of white granulated sugar, 2 parts of edible salt, 1 part of vegetable oil, 0.5 part of citric acid and 0.1 part of flavor nucleotide disodium.
Preferably, the method comprises the following raw materials: 15 parts of polypeptide powder, 10 parts of yeast extract, 2 parts of maca powder, 20 parts of soft water, 5 parts of tremella polysaccharide, 2 parts of glucose, 6 parts of white granulated sugar, 2 parts of edible salt, 1 part of vegetable oil, 0.5 part of citric acid and 0.1 part of flavor nucleotide disodium.
Preferably, the method comprises the following raw materials: 10 parts of polypeptide powder, 8 parts of yeast extract, 1 part of maca powder, 15 parts of soft water, 4 parts of tremella polysaccharide, 2 parts of glucose, 6 parts of white granulated sugar, 2 parts of edible salt, 1 part of vegetable oil, 0.5 part of citric acid and 0.1 part of flavor nucleotide disodium.
Preferably, the preparation method comprises the following steps:
the method comprises the following steps: maillard reaction: adding soft water into a reaction tank, mixing the polypeptide powder, the tremella polysaccharide and the yeast extract, heating the mixture to the temperature of 110 ℃ and 120 ℃ in a high-pressure reaction kettle, and keeping the temperature for 1.0 hour;
step two: cooling the temperature of the reaction liquid material liquid to 96-98 ℃, adding maca powder and glucose, and continuing to react for 0.5 h;
step three: cooling the temperature of the reaction liquid feed liquid in the step two to 80-85 ℃, adding white granulated sugar, edible salt, vegetable oil, citric acid and flavor nucleotide disodium, and stirring for 15-20 min;
step four: and C, shearing the reaction liquid material liquid obtained in the step three through a high-speed shearing machine, and then filling.
Therefore, the seasoning and the preparation method thereof are adopted, and the product contains the polypeptide, the tremella polysaccharide, the macamide and the maca diluent, has the health-care function, and can reduce blood fat, reduce blood pressure and regulate an endocrine system after being eaten frequently. The product is a natural product, does not contain any essence or spice and is purely plant-sourced; meanwhile, the product is convenient to eat, and can be used in hot pot and catering to enhance the bottom taste. The product can also be eaten by directly adding boiled water, and has sweet taste and strong flavor.
Detailed Description
The technical solution of the present invention is further illustrated by the following examples.
Unless defined otherwise, technical or scientific terms used herein shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention belongs. The use of "first," "second," and similar terms in the present application do not denote any order, quantity, or importance, but rather the terms are used to distinguish one element from another. The word "comprising" or "comprises", and the like, means that the element or item listed before the word covers the element or item listed after the word and its equivalents, but does not exclude other elements or items. The terms "connected" or "coupled" and the like are not restricted to physical or mechanical connections, but may include electrical connections, whether direct or indirect. "upper", "lower", "left", "right", and the like are used merely to indicate relative positional relationships, and when the absolute position of the object being described is changed, the relative positional relationships may also be changed accordingly.
The invention relates to a seasoning and a preparation method thereof, which comprises the following raw materials in parts by mass: 10-20 parts of polypeptide powder, 8-12 parts of yeast extract, 1-3 parts of maca powder, 15-25 parts of soft water, 4-6 parts of tremella polysaccharide, 1-3 parts of glucose, 5-8 parts of white granulated sugar, 2-5 parts of edible salt, 1-2 parts of vegetable oil, 0.5-1.0 part of citric acid and 0.1-0.4 part of flavor nucleotide disodium. Wherein the polypeptide powder is plant polypeptide, and the vegetable oil is safflower seed oil.
For further better illustration, the invention provides the following specific examples:
example 1
Taking the following raw materials in parts by mass: 20 parts of polypeptide powder, 12 parts of yeast extract, 3 parts of maca powder, 25 parts of soft water, 6 parts of tremella polysaccharide, 3 parts of glucose, 6 parts of white granulated sugar, 2 parts of edible salt, 1 part of vegetable oil, 0.5 part of citric acid and 0.1 part of flavor nucleotide disodium.
The preparation method of the seasoning is provided according to the raw materials, and comprises the following steps:
the method comprises the following steps: maillard reaction: adding soft water into a reaction tank, mixing the polypeptide powder, the tremella polysaccharide and the yeast extract, heating the mixture to the temperature of 110 ℃ and 120 ℃ in a high-pressure reaction kettle, and keeping the temperature for 1.0 hour;
step two: cooling the temperature of the reaction liquid material liquid to 96-98 ℃, adding maca powder and glucose, and continuing to react for 0.5 h;
step three: cooling the temperature of the reaction liquid feed liquid in the step two to 80-85 ℃, adding white granulated sugar, edible salt, vegetable oil, citric acid and flavor nucleotide disodium, and stirring for 15-20 min;
step four: and C, shearing the reaction liquid material liquid obtained in the step three through a high-speed shearing machine, and then filling.
Example 2
Taking the following raw materials in parts by mass: 15 parts of polypeptide powder, 10 parts of yeast extract, 2 parts of maca powder, 20 parts of soft water, 5 parts of tremella polysaccharide, 2 parts of glucose, 6 parts of white granulated sugar, 2 parts of edible salt, 1 part of vegetable oil, 0.5 part of citric acid and 0.1 part of flavor nucleotide disodium.
The preparation method of the seasoning is provided according to the raw materials, and comprises the following steps:
the method comprises the following steps: maillard reaction: adding soft water into a reaction tank, mixing the polypeptide powder, the tremella polysaccharide and the yeast extract, heating the mixture to the temperature of 110 ℃ and 120 ℃ in a high-pressure reaction kettle, and keeping the temperature for 1.0 hour;
step two: cooling the temperature of the reaction liquid material liquid to 96-98 ℃, adding maca powder and glucose, and continuing to react for 0.5 h;
step three: cooling the temperature of the reaction liquid feed liquid in the step two to 80-85 ℃, adding white granulated sugar, edible salt, vegetable oil, citric acid and flavor nucleotide disodium, and stirring for 15-20 min;
step four: and C, shearing the reaction liquid material liquid obtained in the step three through a high-speed shearing machine, and then filling.
Example 3
Taking the following raw materials in parts by mass: 10 parts of polypeptide powder, 8 parts of yeast extract, 1 part of maca powder, 15 parts of soft water, 4 parts of tremella polysaccharide, 2 parts of glucose, 6 parts of white granulated sugar, 2 parts of edible salt, 1 part of vegetable oil, 0.5 part of citric acid and 0.1 part of flavor nucleotide disodium.
The preparation method of the seasoning is provided according to the raw materials, and comprises the following steps:
the method comprises the following steps: maillard reaction: adding soft water into a reaction tank, mixing the polypeptide powder, the tremella polysaccharide and the yeast extract, heating the mixture to the temperature of 110 ℃ and 120 ℃ in a high-pressure reaction kettle, and keeping the temperature for 1.0 hour;
step two: cooling the temperature of the reaction liquid material liquid to 96-98 ℃, adding maca powder and glucose, and continuing to react for 0.5 h;
step three: cooling the temperature of the reaction liquid feed liquid in the step two to 80-85 ℃, adding white granulated sugar, edible salt, vegetable oil, citric acid and flavor nucleotide disodium, and stirring for 15-20 min;
step four: and C, shearing the reaction liquid material liquid obtained in the step three through a high-speed shearing machine, and then filling.
Example 4
One flavor evaluation of the seasoning of the present invention was performed according to the above examples 1, 2 and 3 by the following method:
the seasonings prepared in examples 1-3 and the commercially available seasonings were added to the hotpot condiment at an amount of 4% and the hotpot condiment was subjected to sensory evaluation by 10 professional sensory evaluators, and the results were scored from five aspects of freshness, thickness of mouthfeel, and meat flavor, wherein the full score was 10, and the higher the score, the better the effect. The results are as follows:
Figure BDA0003491629160000061
from the above results, it can be seen that: compared with the same type of products sold in the market, the product has better taste and flavor and more outstanding boiling resistance. The product can be used in chafing dish, catering and instant food.
Example 5
The nutrient analysis of the seasoning of the present invention was performed according to the above examples 1, 2 and 3, and the nutrient detection of examples 1 to 3 was performed, and the following detection results were obtained:
nutrient composition Example 1 Example 2 Example 3
Energy kilocalorie 294.5 320.5 340.5
Protein% 31.3 25.0 21.8
Fat% 0.1 0.1 0.06
Carbohydrate% 42.1 54.9 63.1
From the above results, it can be seen that: the product is rich in protein and nutrition.
When the product is prepared, the purpose that the temperature in the high-pressure reaction kettle is heated to 110-. The purpose of reducing the temperature of the reaction liquid feed liquid to 96-98 ℃ in the second step is to add maca powder to carry out Maillard reaction at the temperature of 96-98 ℃ during the Maillard reaction of the second stage, so that the generated fragrance is better. The purpose of reducing the temperature of the reaction liquid to 80-85 ℃ in the third step is to sterilize other auxiliary materials.
Therefore, the seasoning and the preparation method thereof can solve the problem that the conventional seasoning has no nutrition and health care effects.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting the same, and although the present invention is described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: modifications and equivalents may be made to the invention without departing from the spirit and scope of the invention.

Claims (6)

1. The seasoning is characterized by comprising the following raw materials in parts by weight: 10-20 parts of polypeptide powder, 8-12 parts of yeast extract, 1-3 parts of maca powder, 15-25 parts of soft water, 4-6 parts of tremella polysaccharide, 1-3 parts of glucose, 5-8 parts of white granulated sugar, 2-5 parts of edible salt, 1-2 parts of vegetable oil, 0.5-1.0 part of citric acid and 0.1-0.4 part of flavor nucleotide disodium.
2. The seasoning of claim 1 wherein the polypeptide powder is a vegetable polypeptide and the vegetable oil is safflower seed oil.
3. A seasoning as claimed in claim 1 comprising the raw materials: 20 parts of polypeptide powder, 12 parts of yeast extract, 3 parts of maca powder, 25 parts of soft water, 6 parts of tremella polysaccharide, 3 parts of glucose, 6 parts of white granulated sugar, 2 parts of edible salt, 1 part of vegetable oil, 0.5 part of citric acid and 0.1 part of flavor nucleotide disodium.
4. A seasoning as claimed in claim 1 comprising the raw materials: 15 parts of polypeptide powder, 10 parts of yeast extract, 2 parts of maca powder, 20 parts of soft water, 5 parts of tremella polysaccharide, 2 parts of glucose, 6 parts of white granulated sugar, 2 parts of edible salt, 1 part of vegetable oil, 0.5 part of citric acid and 0.1 part of flavor nucleotide disodium.
5. A seasoning as claimed in claim 1 comprising the raw materials: 10 parts of polypeptide powder, 8 parts of yeast extract, 1 part of maca powder, 15 parts of soft water, 4 parts of tremella polysaccharide, 2 parts of glucose, 6 parts of white granulated sugar, 2 parts of edible salt, 1 part of vegetable oil, 0.5 part of citric acid and 0.1 part of flavor nucleotide disodium.
6. A process for the preparation of a seasoning according to any one of claims 1 to 5 comprising the steps of:
the method comprises the following steps: maillard reaction: adding soft water into a reaction tank, mixing the polypeptide powder, the tremella polysaccharide and the yeast extract, heating the mixture to the temperature of 110 ℃ and 120 ℃ in a high-pressure reaction kettle, and keeping the temperature for 1.0 hour;
step two: cooling the temperature of the reaction liquid material liquid to 96-98 ℃, adding maca powder and glucose, and continuing to react for 0.5 h;
step three: cooling the temperature of the reaction liquid feed liquid in the step two to 80-85 ℃, adding white granulated sugar, edible salt, vegetable oil, citric acid and flavor nucleotide disodium, and stirring for 15-20 min;
step four: and C, shearing the reaction liquid material liquid obtained in the step three through a high-speed shearing machine, and then filling.
CN202210097747.8A 2022-01-27 2022-01-27 Seasoning and preparation method thereof Pending CN114365837A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101589775A (en) * 2009-06-26 2009-12-02 华南理工大学 A kind of method of preparing Maillard reaction product with food safety through ultrasonic low temperature
CN104664303A (en) * 2015-02-10 2015-06-03 邓吉林 Food-medicine mutually-beneficial seasoning and nursing composite condiment
CN106072383A (en) * 2016-07-26 2016-11-09 武汉华士特工业生物技术开发有限公司 A kind of seafood dip of Lepidinm meyenii Walp local flavor and preparation method thereof
KR101842842B1 (en) * 2017-09-27 2018-03-27 박현준 Method of preparing seasoning compositions
CN109385457A (en) * 2018-11-07 2019-02-26 四川大学 A kind of preparation method of the giant salamander Mei Lade peptide with antioxidant activity
CN111000193A (en) * 2019-12-18 2020-04-14 广西南宁市韩太食品有限责任公司 Beef flavor composite seasoning packet and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101589775A (en) * 2009-06-26 2009-12-02 华南理工大学 A kind of method of preparing Maillard reaction product with food safety through ultrasonic low temperature
CN104664303A (en) * 2015-02-10 2015-06-03 邓吉林 Food-medicine mutually-beneficial seasoning and nursing composite condiment
CN106072383A (en) * 2016-07-26 2016-11-09 武汉华士特工业生物技术开发有限公司 A kind of seafood dip of Lepidinm meyenii Walp local flavor and preparation method thereof
KR101842842B1 (en) * 2017-09-27 2018-03-27 박현준 Method of preparing seasoning compositions
CN109385457A (en) * 2018-11-07 2019-02-26 四川大学 A kind of preparation method of the giant salamander Mei Lade peptide with antioxidant activity
CN111000193A (en) * 2019-12-18 2020-04-14 广西南宁市韩太食品有限责任公司 Beef flavor composite seasoning packet and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
薛淑静;李露;关健;杨德;高虹;史德芳;周明;: "基于食用菌的功能型复合调味品的开发", 食品科技, vol. 36, no. 08, pages 245 - 249 *

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