CN115969027A - Traditional Chinese medicine nourishing compound seasoning - Google Patents
Traditional Chinese medicine nourishing compound seasoning Download PDFInfo
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- CN115969027A CN115969027A CN202310049588.9A CN202310049588A CN115969027A CN 115969027 A CN115969027 A CN 115969027A CN 202310049588 A CN202310049588 A CN 202310049588A CN 115969027 A CN115969027 A CN 115969027A
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- 239000003814 drug Substances 0.000 title claims abstract description 22
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 19
- 150000001875 compounds Chemical class 0.000 title claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 8
- 240000006677 Vicia faba Species 0.000 claims abstract description 8
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 5
- 235000015067 sauces Nutrition 0.000 claims abstract description 5
- 241000229143 Hippophae Species 0.000 claims abstract description 4
- 235000003935 Hippophae Nutrition 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 240000002943 Elettaria cardamomum Species 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 240000000950 Hippophae rhamnoides Species 0.000 claims description 5
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims description 5
- 241000159443 Myrcia Species 0.000 claims description 5
- 235000014676 Phragmites communis Nutrition 0.000 claims description 5
- 244000274050 Platycodon grandiflorum Species 0.000 claims description 5
- 244000046146 Pueraria lobata Species 0.000 claims description 5
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 5
- 235000005300 cardamomo Nutrition 0.000 claims description 5
- 244000111489 Gardenia augusta Species 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 241001346334 Amomum tsao-ko Species 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 2
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 2
- 241000311345 Elsholtzia haichowensis Species 0.000 claims 1
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 7
- 208000026435 phlegm Diseases 0.000 abstract description 7
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 6
- 201000007100 Pharyngitis Diseases 0.000 abstract description 6
- 210000003205 muscle Anatomy 0.000 abstract description 6
- 206010011224 Cough Diseases 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 241000411851 herbal medicine Species 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 230000001717 pathogenic effect Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 208000011580 syndromic disease Diseases 0.000 abstract description 4
- 206010013781 dry mouth Diseases 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013409 condiments Nutrition 0.000 abstract 2
- 240000003889 Piper guineense Species 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 231100000419 toxicity Toxicity 0.000 description 4
- 230000001988 toxicity Effects 0.000 description 4
- 241000131458 Elsholtzia Species 0.000 description 3
- 235000006751 Platycodon Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 229930189914 platycodon Natural products 0.000 description 3
- 208000000112 Myalgia Diseases 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 208000001431 Psychomotor Agitation Diseases 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 2
- 206010038743 Restlessness Diseases 0.000 description 2
- 206010039424 Salivary hypersecretion Diseases 0.000 description 2
- 208000025865 Ulcer Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 206010018388 glossodynia Diseases 0.000 description 2
- 150000002333 glycines Chemical class 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 208000018962 mouth sore Diseases 0.000 description 2
- 208000015001 muscle soreness Diseases 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 208000026451 salivation Diseases 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 231100000397 ulcer Toxicity 0.000 description 2
- 241001127714 Amomum Species 0.000 description 1
- 244000059800 Amomum compactum Species 0.000 description 1
- 235000016426 Amomum compactum Nutrition 0.000 description 1
- 206010013082 Discomfort Diseases 0.000 description 1
- 240000001972 Gardenia jasminoides Species 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the technical field of food health care, in particular to a traditional Chinese medicine nourishing compound seasoning, which comprises edible oil and fat, old ginger, thick broad-bean sauce, soybean nuts, hot pepper, white spirit, spice components and traditional Chinese medicine components; the Chinese medicinal materials include herba Moslae, radix Puerariae, fructus Gardeniae, radix Platycodi, fructus Hippophae, and rhizoma Phragmitis. The spice component comprises fructus Foeniculi, fructus Amomi rotundus, fructus Tsaoko, folium Neocinnamomi Delavayi, and fructus Anisi Stellati. The invention adds six edible Chinese herbal medicines on the basis of the traditional hotpot condiment, so that the traditional hotpot condiment has the effects of dispelling cold, relieving exterior syndrome, expelling pathogenic factors from muscles and skin, relieving sore throat, clearing heat, detoxifying and increasing resistance, and is particularly suitable for people with weakness of spleen and stomach at ordinary times, people suffering from rain and cold, people with serious internal heat, cough with phlegm, dry mouth and tongue and the like.
Description
Technical Field
The invention relates to the technical field of food health care, in particular to a traditional Chinese medicine nourishing compound seasoning.
Background
At present, the products aiming at clearing heat and removing toxicity on the market are various, but most of the products have complex components, are often accompanied by certain side effects, even can damage organisms, and are not beneficial to the health of people. Therefore, the traditional Chinese medicine suggests that the diet and the traditional Chinese medicines are combined to condition the body in daily diet, so that the body is not damaged, and a plurality of discomforts of the body can be conditioned to recover the health state.
Disclosure of Invention
The invention provides a traditional Chinese medicine nourishing compound seasoning, which is prepared by adding six edible Chinese herbal medicines on the basis of the traditional hotpot seasoning, so that the traditional hotpot seasoning has the effects of dispelling cold, relieving exterior syndrome, relieving muscles, dissipating heat, relieving sore throat, clearing heat, detoxifying and increasing resistance.
In order to achieve the purpose, the invention provides the following technical scheme: a Chinese medicinal nourishing compound flavoring comprises edible oil and fat, rhizoma Zingiberis recens, bean paste, semen glycines mother, capsici fructus, fructus Zanthoxyli, chinese liquor, spicery component and Chinese medicinal material component; the Chinese medicinal materials include herba Moslae, radix Puerariae, fructus Gardeniae, radix Platycodi, fructus Hippophae, and rhizoma Phragmitis.
Preferably, the spice component comprises fennel, fructus amomi, cardamom, tsaoko amomum fruit, myrcia and anise.
Preferably, the edible oil accounts for 0.742 of the total proportion, the old ginger accounts for 0.0156 of the total proportion, the thick broad-bean sauce accounts for 0.031 of the total proportion, the soybean mother accounts for 0.02 of the total proportion, the hot pepper accounts for 0.117 of the total proportion, the pepper accounts for 0.0237 of the total proportion, the white spirit accounts for 0.0234 of the total proportion, the spice component accounts for 0.0117 of the total proportion, and the traditional Chinese medicine component accounts for 0.0156 of the total proportion.
Preferably, in the spice component, the fennel accounts for 0.0039 of the total weight, the fructus amomi accounts for 0.0024 of the total weight, the cardamom accounts for 0.0024 of the total weight, the amomum tsao-ko accounts for 0.0012 of the total weight, the myrcia accounts for 0.0012 of the total weight, and the aniseed accounts for 0.0006 of the total weight.
Preferably, in the Chinese medicinal materials, the elsholtzia herb accounts for 0.00156 of the total proportion, the kudzuvine root accounts for 0.0039 of the total proportion, the gardenia jasminoides fruit accounts for 0.00117 of the total proportion, the platycodon grandiflorum accounts for 0.00117 of the total proportion, the sea buckthorn accounts for 0.0039 of the total proportion, and the reed rhizome accounts for 0.0039 of the total proportion.
Preferably, the preparation method comprises the following steps: firstly, adding edible oil into a frying container, and sequentially adding ginger, broad bean paste, soyabean, pepper, spice components, traditional Chinese medicinal materials and white spirit when the oil temperature is heated to 110-130 ℃; the Chinese medicinal materials are in the form of granules broken in advance.
The invention has the beneficial effects that: the invention inherits the principle of food therapy health preservation of traditional Chinese medicine, selects a plurality of traditional Chinese medicinal materials, fully utilizes nutrient substances in the traditional Chinese medicinal materials, and combines auxiliary materials to prepare the hot pot seasoning, thereby not only changing the single taste of the traditional hot pot seasoning, but also having the health care and health preservation effects of dispelling cold, relieving exterior syndrome, relieving muscles, dissipating heat, relieving sore throat, clearing heat, removing toxicity and increasing resistance, and being very beneficial to the health of people. Among the six Chinese medicinal herbs added, the elsholtzia can dispel cold, resolve dampness and harmonize stomach. Kudzu root: expelling pathogenic factors from muscles, relieving fever, and promoting salivation. Gardenia: clear heat and remove toxicity, relieve restlessness. And (3) platycodon root: relieve sore throat, dispel phlegm, ventilate lung and relieve cough. Sea-buckthorn: invigorating spleen to promote digestion, eliminating phlegm, promoting blood circulation to remove blood stasis. Reed rhizome: clear heat and purge fire, promote the production of body fluid and quench thirst. Therefore, the traditional Chinese medicine nourishing compound seasoning added with the six Chinese herbal medicines can prevent and treat symptoms such as external wind cold, stasis and heat, and the like, such as people suffering from mouth and tongue sores, ulcers, heavy body and muscle soreness, and the like, and is particularly suitable for people suffering from weakness of spleen and stomach at ordinary times, people suffering from rain, heavy internal heat, cough with phlegm, dry mouth and tongue, and the like.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive step based on the embodiments of the present invention, are within the scope of protection of the present invention.
A Chinese medicinal nourishing compound flavoring comprises edible oil and fat, rhizoma Zingiberis recens, bean paste, semen glycines mother, capsici fructus, fructus Zanthoxyli, chinese liquor, spicery component and Chinese medicinal material component; the Chinese medicinal materials include herba Moslae, radix Puerariae, fructus Gardeniae, radix Platycodi, fructus Hippophae, and rhizoma Phragmitis.
The flavoring is prepared by adding six edible Chinese herbal medicines into the spice components of the traditional chafing dish, so that the traditional chafing dish bottom material has the functions of dispelling cold, relieving exterior syndrome, expelling pathogenic factors from muscles and skin, relieving sore throat, clearing away heat and toxic materials and increasing resistance. Wherein the herba Moslae has effects of dispelling cold, eliminating dampness, and regulating stomach function. Kudzu root: expelling pathogenic factors from muscles, relieving fever, and promoting salivation. Gardenia: clear heat and remove toxicity, relieve restlessness. And (3) platycodon root: relieve sore throat, dispel phlegm, ventilate lung and relieve cough. Sea-buckthorn: invigorating spleen to promote digestion, eliminating phlegm, promoting blood circulation to remove blood stasis. Reed rhizome: clear heat and purge fire, promote the production of body fluid and quench thirst. Therefore, the traditional Chinese medicine nourishing compound seasoning added with the six Chinese herbal medicines can prevent and treat symptoms such as external wind cold, stasis and heat transformation, and the like, such as people with mouth and tongue sores, ulcers, heavy body and muscle soreness, and the like, and is particularly suitable for people with weakness of spleen and stomach at ordinary times, people with rain, cold, heavy internal heat, cough with phlegm, dry mouth and tongue, and the like.
In addition, in order to ensure the overall taste and mouthfeel of the seasoning, the spice components comprise fennel, fructus amomi, round cardamom, tsaoko cardamon, myrcia and star anise.
As the selection of the dosage, the edible oil accounts for 0.742 of the total proportion, the old ginger accounts for 0.0156 of the total proportion, the thick broad-bean sauce accounts for 0.031 of the total proportion, the soybean mother accounts for 0.02 of the total proportion, the hot pepper accounts for 0.117 of the total proportion, the pepper accounts for 0.0237 of the total proportion, the white spirit accounts for 0.0234 of the total proportion, the spice component accounts for 0.0117 of the total proportion, and the traditional Chinese medicine component accounts for 0.0156 of the total proportion.
Wherein, in the spice components, the fennel accounts for 0.0039 of the total proportion, the fructus amomi accounts for 0.0024 of the total proportion, the cardamom accounts for 0.0024 of the total proportion, the amomum tsao-ko accounts for 0.0012 of the total proportion, the myrcia accounts for 0.0012 of the total proportion, and the aniseed accounts for 0.0006 of the total proportion. Among the Chinese medicinal material components, the elsholtzia herb accounts for 0.00156 of the total proportion, the kudzuvine root accounts for 0.0039 of the total proportion, the gardenia fruit accounts for 0.00117 of the total proportion, the platycodon root accounts for 0.00117 of the total proportion, the sea buckthorn accounts for 0.0039 of the total proportion, and the reed rhizome accounts for 0.0039 of the total proportion.
The preparation method of the traditional Chinese medicine nourishing compound seasoning comprises the following steps: firstly, adding edible oil into a frying container, and sequentially adding ginger, broad bean paste, soya bean, chili, pepper, spice components, chinese medicinal material components and white spirit when the oil temperature is heated to 110-130 ℃; wherein the Chinese medicinal materials are in the form of granules which are integrally smashed in advance.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (6)
1. A traditional Chinese medicine nourishing compound seasoning is characterized by comprising edible oil, old ginger, thick broad-bean sauce, soybean, hot pepper, white spirit, spice components and traditional Chinese medicine components;
the Chinese medicinal materials include herba Moslae, radix Puerariae, fructus Gardeniae, radix Platycodi, fructus Hippophae, and rhizoma Phragmitis.
2. The traditional Chinese medicine nourishing compound seasoning as claimed in claim 1, characterized in that: the spice components include fructus Foeniculi, fructus Amomi rotundus, fructus Tsaoko, folium Neocinnamomi Delavayi, and fructus Anisi Stellati.
3. The traditional Chinese medicine nourishing compound seasoning as claimed in claim 2, characterized in that: the edible oil accounts for 0.742 of the total proportion, the old ginger accounts for 0.0156 of the total proportion, the thick broad-bean sauce accounts for 0.031 of the total proportion, the soybean mother accounts for 0.02 of the total proportion, the hot pepper accounts for 0.117 of the total proportion, the pepper accounts for 0.0237 of the total proportion, the white spirit accounts for 0.0234 of the total proportion, the spice component accounts for 0.0117 of the total proportion, and the traditional Chinese medicine component accounts for 0.0156 of the total proportion.
4. The traditional Chinese medicine nourishing compound seasoning as claimed in claim 3, characterized in that: in the spice components, the fennel accounts for 0.0039 of the total proportion, the fructus amomi accounts for 0.0024 of the total proportion, the cardamom accounts for 0.0024 of the total proportion, the amomum tsao-ko accounts for 0.0012 of the total proportion, the myrcia accounts for 0.0012 of the total proportion, and the aniseed accounts for 0.0006 of the total proportion.
5. The traditional Chinese medicine nourishing compound seasoning as claimed in claim 3, characterized in that: in the traditional Chinese medicine components, the elsholtzia haichowensis accounts for 0.00156 of the total proportion, the kudzuvine root accounts for 0.0039 of the total proportion, the gardenia jasminoides accounts for 0.00117 of the total proportion, the platycodon grandiflorum accounts for 0.00117 of the total proportion, the sea buckthorn accounts for 0.0039 of the total proportion, and the reed rhizome accounts for 0.0039 of the total proportion.
6. The traditional Chinese medicine nourishing compound seasoning of claim 1, which is characterized in that: the preparation method comprises the following steps: firstly, adding edible oil into a frying container, and sequentially adding ginger, broad bean paste, soyabean, pepper, spice components, traditional Chinese medicinal materials and white spirit when the oil temperature is heated to 110-130 ℃;
the Chinese medicinal materials are in the form of granules which are integrally smashed in advance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310049588.9A CN115969027A (en) | 2023-02-01 | 2023-02-01 | Traditional Chinese medicine nourishing compound seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310049588.9A CN115969027A (en) | 2023-02-01 | 2023-02-01 | Traditional Chinese medicine nourishing compound seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115969027A true CN115969027A (en) | 2023-04-18 |
Family
ID=85962442
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310049588.9A Pending CN115969027A (en) | 2023-02-01 | 2023-02-01 | Traditional Chinese medicine nourishing compound seasoning |
Country Status (1)
| Country | Link |
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| CN (1) | CN115969027A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423059A (en) * | 2011-12-19 | 2012-04-25 | 大连创达技术交易市场有限公司 | Nutritive chaffy dish base flavoring |
| CN103621966A (en) * | 2013-12-17 | 2014-03-12 | 叶芃 | Nourishing hotpot condiment and preparation method thereof |
| CN104905201A (en) * | 2015-05-29 | 2015-09-16 | 吉林缘生泰餐饮有限公司 | Hotpot condiment containing traditional Chinese medicines |
| CN105105073A (en) * | 2015-09-18 | 2015-12-02 | 李宗彦 | Traditional Chinese medicine seasoning bag for treatment of foods to be cooked in hot pot, and method for treating foods to be cooked in hot pot by adopting traditional Chinese medicine seasoning bag |
| CN105533644A (en) * | 2015-12-31 | 2016-05-04 | 李新 | Heat clearing and fire purging hotpot dipping sauce and preparation method thereof |
| CN106376903A (en) * | 2016-08-29 | 2017-02-08 | 叶吉生 | Spicy fish oil hotpot condiment and preparation method thereof |
| CN113907312A (en) * | 2021-10-25 | 2022-01-11 | 四川万高达味食品有限公司 | Medium spicy beef tallow hotpot condiment |
| CN114041586A (en) * | 2021-11-30 | 2022-02-15 | 上海染炉餐饮管理有限公司 | Formula of hotpot condiment and preparation method thereof |
-
2023
- 2023-02-01 CN CN202310049588.9A patent/CN115969027A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423059A (en) * | 2011-12-19 | 2012-04-25 | 大连创达技术交易市场有限公司 | Nutritive chaffy dish base flavoring |
| CN103621966A (en) * | 2013-12-17 | 2014-03-12 | 叶芃 | Nourishing hotpot condiment and preparation method thereof |
| CN104905201A (en) * | 2015-05-29 | 2015-09-16 | 吉林缘生泰餐饮有限公司 | Hotpot condiment containing traditional Chinese medicines |
| CN105105073A (en) * | 2015-09-18 | 2015-12-02 | 李宗彦 | Traditional Chinese medicine seasoning bag for treatment of foods to be cooked in hot pot, and method for treating foods to be cooked in hot pot by adopting traditional Chinese medicine seasoning bag |
| CN105533644A (en) * | 2015-12-31 | 2016-05-04 | 李新 | Heat clearing and fire purging hotpot dipping sauce and preparation method thereof |
| CN106376903A (en) * | 2016-08-29 | 2017-02-08 | 叶吉生 | Spicy fish oil hotpot condiment and preparation method thereof |
| CN113907312A (en) * | 2021-10-25 | 2022-01-11 | 四川万高达味食品有限公司 | Medium spicy beef tallow hotpot condiment |
| CN114041586A (en) * | 2021-11-30 | 2022-02-15 | 上海染炉餐饮管理有限公司 | Formula of hotpot condiment and preparation method thereof |
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