CN116235940A - Method for preparing spice yeast seasoning - Google Patents
Method for preparing spice yeast seasoning Download PDFInfo
- Publication number
- CN116235940A CN116235940A CN202310297599.9A CN202310297599A CN116235940A CN 116235940 A CN116235940 A CN 116235940A CN 202310297599 A CN202310297599 A CN 202310297599A CN 116235940 A CN116235940 A CN 116235940A
- Authority
- CN
- China
- Prior art keywords
- spice
- parts
- flavoring
- powder
- pill
- 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
Links
- 235000013599 spices Nutrition 0.000 title claims abstract description 65
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 38
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 29
- 239000006187 pill Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000002245 Penicillium camembertii Nutrition 0.000 claims abstract description 11
- 238000000227 grinding Methods 0.000 claims abstract description 10
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 239000010902 straw Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 244000062241 Kaempferia galanga Species 0.000 claims description 10
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 10
- 244000144725 Amygdalus communis Species 0.000 claims description 7
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 7
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 7
- 235000011613 Pinus brutia Nutrition 0.000 claims description 7
- 241000018646 Pinus brutia Species 0.000 claims description 7
- 235000014571 nuts Nutrition 0.000 claims description 7
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 5
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 235000017803 cinnamon Nutrition 0.000 claims description 5
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 5
- 235000011477 liquorice Nutrition 0.000 claims description 5
- 241000159443 Myrcia Species 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 2
- 230000007613 environmental effect Effects 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 7
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019640 taste Nutrition 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000004278 EU approved seasoning Substances 0.000 abstract description 8
- 239000007858 starting material Substances 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 210000001779 taste bud Anatomy 0.000 abstract description 2
- 230000004936 stimulating effect Effects 0.000 abstract 2
- 235000015277 pork Nutrition 0.000 description 16
- 241000272525 Anas platyrhynchos Species 0.000 description 11
- 239000003205 fragrance Substances 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 6
- 235000021186 dishes Nutrition 0.000 description 5
- 241000272522 Anas Species 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 3
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 3
- 241000272814 Anser sp. Species 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 241000221696 Sclerotinia sclerotiorum Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000005303 weighing 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the field of food seasoning, and particularly relates to a method for preparing spice yeast seasonings, which comprises the following steps: (1) Grinding the flavoring raw materials into powder to obtain spice powder, adding rice flour and barley malt powder into the spice powder, adding water, stirring, and rubbing into spice pill; (2) Spreading dried straw at shade and dry place, placing spice pill on straw, covering fresh semen Pini on upper layer, and standing until white mold appears on the surface of spice pill; (3) Taking out spice pill with white mold, sun drying, and grinding into powder to obtain spice yeast flavoring. According to the scheme, the common seasoning is used for making starter, and the obtained spice starter seasoning has a unique taste of Qu Xiang, and has the advantages of stimulating taste buds and stimulating appetite, so that people cannot be forced. The spice yeast flavoring of the invention opens up a new thought and a new direction for preparing the flavoring, also opens up a new flavor of the yeast flavoring, and is deeply favored by eaters.
Description
Technical Field
The invention belongs to the field of food seasoning, and particularly relates to a preparation method of spice yeast seasoner.
Background
Chinese vegetables are one of three dishes in the world (Chinese vegetables, french vegetables and Turkish vegetables), are derived from the source, have the characteristics of long history, exquisite technology, rich categories, numerous genres and unique styles, are crystals developed in thousands of years of Chinese cooking, and enjoy reputation in the world.
The Chinese dishes are cooked without various seasonings, and different seasonings bring different flavors to the dishes, so that the developed new variety of seasonings are regarded as basic working contents by a plurality of food producers, and the food can meet the desire of the user for the abdomen after working.
Disclosure of Invention
The invention aims to provide a method for preparing a spice yeast seasoning, which is used for processing common seasonings through a special preparation process and endowing the common seasonings with new unique flavor.
In order to achieve the above purpose, the invention adopts the following technical scheme: a method for preparing spice yeast flavoring comprises the following steps:
(1) Grinding the flavoring raw materials into powder to obtain spice powder, adding rice flour and barley malt powder into the spice powder, adding water, stirring, and rubbing into spice pill;
(2) Spreading dried straw at shade and dry place, placing spice pill on straw, covering fresh semen Pini on upper layer, and standing until white mold appears on the surface of spice pill;
(3) Taking out spice pill with white mold, sun drying, and grinding into powder to obtain spice yeast flavoring.
According to the scheme, the common flavoring agent is mixed with the rice flour and the barley malt flour to prepare the spice pill, and then the spice pill is fermented to prepare the spice yeast, so that the obtained spice yeast flavoring agent has a unique taste of Qu Xiang, and the fragrance stimulates taste buds and mobilizes appetite to make people urge to be disabled. The spice yeast flavoring of the invention opens up a new thought and a new direction for preparing the flavoring, also opens up a new flavor of the yeast flavoring, and is deeply favored by eaters.
In the step (1), the flavoring raw materials comprise one or more of star anise, fructus amomi, clove, fennel, radix angelicae, liquorice, cinnamon, kaempferia galanga, bay leaves, dried orange peel and galangal. In fact, the flavoring raw materials are all raw material types commonly used in the field, and in some marinated products, the amount of the flavoring can be added according to the amount of the flavoring, however, the flavor of the prepared food is too intense, the tastes of all the foods are different, eaters often complain that the tastes of the marinated products are uniform, and no innovation exists. The spice yeast flavoring prepared by the method prepares yeast from common flavoring raw materials, changes the general flavor of the common flavoring, forms unique yeast flavor, and can make the marinated product 'fragrant and Ten-inner' to be dribbling when being used for marinating the product.
The flavoring raw material comprises the following components in parts by weight: 8-12 parts of star anise, 2-4 parts of fructus amomi, 0.3-0.7 part of clove, 1-3 parts of fennel, 1-3 parts of radix angelicae, 1-3 parts of liquorice, 1-3 parts of cinnamon, 3-5 parts of kaempferia galanga, 2-4 parts of myrcia, 3-5 parts of dried orange peel and 5-7 parts of galangal; the flavoring raw material also comprises fried sweet almond and/or fried pine nut; as a preferable scheme, the flavoring raw materials comprise stir-fried sweet almonds and stir-fried pine nuts, and the added mass portions of the flavoring raw materials are as follows: 2-4 parts of fried sweet almond and 2-4 parts of fried pine nut. The amount of each seasoning raw material can be properly adjusted according to the individual tastes.
In the step (1), the mass ratio of the rice flour to the barley malt flour to the spice powder is (8-12): (2-4): 4. the rice flour and the barley malt flour are adopted for starter propagation, so that the flavor of the spice starter propagation seasoning is not negatively influenced, white mold is easy to generate, for example, yellow mold is generated when the soybean flour is replaced, the mold has toxic effect on human bodies, the soybean flour cannot be eaten, and yellow or black toxic mold is easy to generate when other materials are replaced, so that starter propagation failure is caused.
In the step (1), the grain size of the spice pill is 1-2cm. When the particle size is too large, the standing time is prolonged, and when the particle size is too small, the white mold is easily dried, and the generation of white mold is affected.
In the step (2), the environmental temperature is 10-40 ℃ in the standing process. The ambient temperature is also mainly responsible for the growth of white mould.
The preparation of the spice yeast condiment not only brings a new and unique fragrance to the field of condiments and meets the requirements of mass taste diversification, but also provides a new thought and development direction for condiment preparation in the preparation process.
Detailed Description
The technical scheme of the invention is further described in detail below with reference to examples.
1. Preparation of spice curved seasoning
A method for preparing spice yeast flavoring comprises the following steps:
(1) Weighing the following raw materials in percentage by mass:
10 parts of star anise, 3 parts of fructus amomi, 0.5 part of clove, 2 parts of fennel, 2 parts of radix angelicae, 2 parts of liquorice, 2 parts of cinnamon, 4 parts of kaempferia galanga, 3 parts of myrcia, 4 parts of dried orange peel, 6 parts of galangal, 3 parts of fried sweet almond and 3 parts of fried pine nut.
Grinding the raw materials of the flavoring into powder, uniformly mixing to obtain spice powder, mixing 10 parts of rice powder, 3 parts of barley malt powder and 4 parts of spice powder according to the mass ratio, and mixing with a proper amount of water to obtain the spice pill.
(2) Spreading dried straw at shade and dry place (15deg.C, humidity 32% and no direct sunlight), placing spice pill on straw, covering fresh semen Pini on upper layer, standing until white mold appears on the surface of spice pill;
(3) Taking out spice pill with white mold, sun drying, and grinding into powder to obtain spice yeast flavoring.
2. Use of spice curved flavoring
(1) Braised pork
Example 1-1
And (3) preparing the braised pork by adopting a normal procedure, and adding seasonings such as oil salt, soy sauce, vinegar and the like normally according to the taste to obtain the braised pork 1-1.
Examples 1 to 2
The same procedure as in example 1-1 was used to prepare a braised pork, the seasoning was the same as it, and the seasoning of the spice yeast prepared in the invention was additionally added to obtain braised pork 1-2.
Examples 1 to 3
The same procedure as in example 1-1 was used to prepare a braised pork, the same seasoning was used, and the above-mentioned spice powder was added in an amount equivalent to the spice powder contained in the spice yeast seasoning added in example 1-2 after grinding the seasoning material, to obtain a braised pork 1-3.
Inviting 40 people to taste the three braised pork, wherein 5 people are 8-12 years old, 10 people are 13-20 years old, 20 people are 21-40 years old and 5 people are 41-60 years old. After taste, 40 people all considered: the braised pork 1-1 has the flavor and taste of common braised pork, and has no special aroma in comparison with the common braised pork; the braised pork 1-3 has heavier taste and no unique aroma compared with the braised pork 1-1 seasoning; the braised pork 1-2 has unique flavor and pleasant fragrance, and is well appreciated by people.
(2) Marinating and boiling
Example 2
The marinating comprises marinating and stewing, marinating and stewing duck legs, marinating and stewing pork head meat and the like, and the addition scheme of the braised pork is referred to, so that 2-1 of marinating and stewing in a common scheme, 2-2 of marinating and stewing in which the spice yeast seasonings prepared by the invention are added, and 2-3 of marinating and stewing in which spice powder is added are obtained.
100 persons were invited to taste the three portions of marinated boiling, of which 12 persons are 5-12 years old, 23 persons are 13-20 years old, 46 persons are 21-40 years old, 11 persons are 41-60 years old, and 8 persons are over 60 years old. After tasting, 6 people consider that the 2-1 marinated taste is a traditional taste and is more authentic; 2-3 of marinated food which is not supported by people, and the flavor of the marinated food is considered to be too heavy; the other 94 people consider that the marinated 2-2 has strong fragrance and unique flavor, and the 'yeast fragrance' is very favored.
(3) Roast duck/roast goose
Example 3-1
The roast duck/roast goose is salted with conventional pickling flavoring, and then is roasted in an oven to obtain roast duck 3-1 (or roast goose).
Example 3-2
The roast duck was prepared by the same procedure as in example 3-1, and the same seasoning was used for the pickling, and the spice yeast seasoning prepared by the present invention was additionally added thereto to obtain roast duck 3-2.
Examples 3 to 3
The roast duck was prepared by the same procedure as in example 3-1, and the same seasoning was cured, and the above-mentioned spice powder was further added in an amount equivalent to the spice powder contained in the spice powder added in example 3-2 after grinding the seasoning raw material, to obtain roast duck 3-3.
30 persons were invited to taste the three roast ducks, 4 persons under 12 years old, 8 persons under 12-20 years old, 16 persons under 21-60 years old, and 2 persons over 60 years old. After tasting, 30 people all considered: the roast duck 3-1 has the flavor and taste of common roast ducks, and has no special aroma in comparison with the common roast ducks; the roast duck 3-3 has an oversized taste compared with the roast duck 3-1 seasoning, and covers the fragrance of the food; 3-2 roast ducks have unique flavor and pleasant fragrance, and are fresh but not greasy and are well appreciated.
In addition, the spice yeast seasoning prepared by the invention can be used for cooking noodles, stir-frying dishes, cold dishes and the like, and can also reflect the unique flavor of the spice yeast seasoning.
Claims (8)
1. A method for preparing spice yeast flavoring comprises the following steps:
(1) Grinding the flavoring raw materials into powder to obtain spice powder, adding rice flour and barley malt powder into the spice powder, adding water, stirring, and rubbing into spice pill;
(2) Spreading dried straw at shade and dry place, placing spice pill on straw, covering fresh semen Pini on upper layer, and standing until white mold appears on the surface of spice pill;
(3) Taking out spice pill with white mold, sun drying, and grinding into powder to obtain spice yeast flavoring.
2. The method for producing a koji seasoning according to claim 1, characterized in that: in the step (1), the flavoring raw materials comprise one or more of star anise, fructus amomi, clove, fennel, radix angelicae, liquorice, cinnamon, kaempferia galanga, bay leaves, dried orange peel and galangal.
3. The method for producing a koji seasoning according to claim 2, characterized in that: the flavoring raw material comprises the following components in parts by weight: 8-12 parts of star anise, 2-4 parts of fructus amomi, 0.3-0.7 part of clove, 1-3 parts of fennel, 1-3 parts of radix angelicae, 1-3 parts of liquorice, 1-3 parts of cinnamon, 3-5 parts of kaempferia galanga, 2-4 parts of myrcia, 3-5 parts of dried orange peel and 5-7 parts of galangal.
4. The method for producing a koji seasoning according to claim 1, characterized in that: in the step (1), the flavoring raw material also comprises stir-fried sweet almond and/or stir-fried pine nut.
5. The method for producing a koji seasoning according to claim 4, characterized in that: the flavoring raw materials comprise stir-fried sweet almonds and stir-fried pine nuts, and the added mass portions of the flavoring raw materials are as follows: 2-4 parts of fried sweet almond and 2-4 parts of fried pine nut.
6. The method for producing a koji seasoning according to claim 1, characterized in that: in the step (1), the mass ratio of the rice flour to the barley malt flour to the spice powder is (8-12): (2-4): 4.
7. the method for producing a spice curved seasoning for braising according to claim 1, wherein: in the step (1), the grain size of the spice pill is 1-2cm.
8. The method for producing a koji seasoning according to claim 1, characterized in that: in the step (2), the environmental temperature is 10-40 ℃ in the standing process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310297599.9A CN116235940A (en) | 2023-03-24 | 2023-03-24 | Method for preparing spice yeast seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310297599.9A CN116235940A (en) | 2023-03-24 | 2023-03-24 | Method for preparing spice yeast seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116235940A true CN116235940A (en) | 2023-06-09 |
Family
ID=86626181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310297599.9A Pending CN116235940A (en) | 2023-03-24 | 2023-03-24 | Method for preparing spice yeast seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116235940A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03108464A (en) * | 1989-09-22 | 1991-05-08 | Kitsugi Nyugyo Kk | Preparation of seasoning raw material |
| CN1185291A (en) * | 1996-12-20 | 1998-06-24 | 林洪亮 | Method for producing fermented food seasoning |
| KR100666342B1 (en) * | 2005-08-18 | 2007-01-10 | 김의수 | Heathful spice and its methode |
| CN102754807A (en) * | 2011-05-05 | 2012-10-31 | 岳杰 | Hot-pot chilli seasoning and making method thereof |
| CN103315275A (en) * | 2013-05-31 | 2013-09-25 | 顶兴（天津）食品科技发展有限公司 | Preparation method of meat deodorization flavour-distilling agent |
| KR20150062313A (en) * | 2013-11-29 | 2015-06-08 | 권재정 | Brew method of korea rice wine |
| CN108056449A (en) * | 2017-12-11 | 2018-05-22 | 郭卫林 | A kind of natural chafing dish bottom flavorings and preparation method thereof |
| CN113105978A (en) * | 2021-04-14 | 2021-07-13 | 桂林市农业科学研究中心 | Mulberry leaf distiller's yeast and preparation method thereof |
-
2023
- 2023-03-24 CN CN202310297599.9A patent/CN116235940A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03108464A (en) * | 1989-09-22 | 1991-05-08 | Kitsugi Nyugyo Kk | Preparation of seasoning raw material |
| CN1185291A (en) * | 1996-12-20 | 1998-06-24 | 林洪亮 | Method for producing fermented food seasoning |
| KR100666342B1 (en) * | 2005-08-18 | 2007-01-10 | 김의수 | Heathful spice and its methode |
| CN102754807A (en) * | 2011-05-05 | 2012-10-31 | 岳杰 | Hot-pot chilli seasoning and making method thereof |
| CN103315275A (en) * | 2013-05-31 | 2013-09-25 | 顶兴（天津）食品科技发展有限公司 | Preparation method of meat deodorization flavour-distilling agent |
| KR20150062313A (en) * | 2013-11-29 | 2015-06-08 | 권재정 | Brew method of korea rice wine |
| CN108056449A (en) * | 2017-12-11 | 2018-05-22 | 郭卫林 | A kind of natural chafing dish bottom flavorings and preparation method thereof |
| CN113105978A (en) * | 2021-04-14 | 2021-07-13 | 桂林市农业科学研究中心 | Mulberry leaf distiller's yeast and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张宇等: "制曲药材的选择及配方规律探讨", 酿酒科技, no. 11, 8 June 2018 (2018-06-08), pages 20 * |
| 梁玉虹: "云南药膳", 31 July 1998, 云南科学技术出版社, pages: 156 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101057656B (en) | Maotai-flavor peanut thick chilli sauce and its preparation method | |
| CN105361122A (en) | Roast meat seasoning sauce and preparation method thereof | |
| CN107581458B (en) | Special barbecue sauce for black pepper beefsteak and preparation method thereof | |
| CN108095004A (en) | One cultivates peanut beef paste and preparation method thereof | |
| KR20170104315A (en) | Jeungpyun using Dendropanax and method of the same that | |
| CN102356861B (en) | Seasoning of pork cooked in soy sauce and preparation method thereof | |
| KR101870388B1 (en) | Method for producing hotchpotch noodle soup and hotchpotch noodle using the soup | |
| CN107495300A (en) | A kind of spicy barbecue sauce and preparation method thereof | |
| KR101480310B1 (en) | Barley rice chaff paste manufacturing method and barley rice chaff paste | |
| KR101866895B1 (en) | Manufacturing Method of pot cover Chicken cuisine | |
| KR101742139B1 (en) | Hamburger patty that contains brown rice | |
| CN116235940A (en) | Method for preparing spice yeast seasoning | |
| KR100763842B1 (en) | Onion,garlic samjang and it's making method | |
| CN114304577A (en) | Glutinous rice cake chili, spicy flavor flour-mixing sauce, combined sauce bag and instant noodles | |
| KR20180117001A (en) | Manufacture method of boiled gondre herb rice mixed marinade | |
| CN107581582B (en) | Spicy barbecue sauce and preparation method thereof | |
| KR101230604B1 (en) | Manufacturing method for hop pepper paste using turmeric | |
| CN106879662A (en) | A kind of preparation method of halogen pig the meat clip Mo | |
| CN111903946A (en) | Preparation method of seasoning red oil | |
| KR20110103022A (en) | A method for preparing the extract of camellia sinensis assamica and for preparing korea type terrine samgyetang using it thereof | |
| KR102498450B1 (en) | Tare sauce and manufacturing method of the same | |
| CN108497433A (en) | A kind of multi-purpose condiment and preparation method thereof | |
| KR102499344B1 (en) | lotus leaf tteokgalbi | |
| CN107495138A (en) | A kind of spicy beef jerky and preparation method thereof | |
| KR102318443B1 (en) | Method for producing Korean native cattle rice soup from ANDONG using Korean native cattle, green onion and radish as main material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |