CN101156672A - An aromatic condiment spice - Google Patents
An aromatic condiment spice Download PDFInfo
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- CN101156672A CN101156672A CNA2007100259590A CN200710025959A CN101156672A CN 101156672 A CN101156672 A CN 101156672A CN A2007100259590 A CNA2007100259590 A CN A2007100259590A CN 200710025959 A CN200710025959 A CN 200710025959A CN 101156672 A CN101156672 A CN 101156672A
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- 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
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- 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
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Abstract
The invention relates to spice seasoning. The invention adopts 17 raw materials of amomum fruit, cinnamon, common fennel, star anise, cloves, dahurian angelica root, kaempferia galamga, bunge pricklyash peel, galangal rhizome, tangerine peel, tsaoko cardamom, dried ginger, licorice, nutmeg, pepper, peeled fried barley and turmeric, the processed spice and salt are put into a stirring machine according to the proportion to be stirred uniformly, and the mixture is sterilized and sampled for test after being stirred for 10 to 15 minutes, and then is packaged for warehousing. The invention not only can promote the processed food and the cooked dishes to be with flavoring and delicious and good taste, but also has the functions of enhancing nutrition and caring the health of a human body. The invention has rich raw materials, convenient as well as simple production method and low cost.
Description
Technical field
The present invention relates to a kind of edible flavouring, exactly is a kind of aromatic condiment spice.
Background technology
Be everlasting in the daily life and add some flavouring when making food and dish-cooking and make food and dish more good in color, smell and taste, along with improving constantly of living standard, people are not only dietetic requirement and require high-quality, also require GOOD TASTE, therefore used flavouring when processed food and the dish-cooking is required also more and more highlyer, the aromatic condiment spice that present people use always can not be satisfied the demand.
Summary of the invention
The objective of the invention is provides the dish of a kind of food that not only can make processing and culinary art good in color, smell and taste to people, and mouthfeel is good, and human body is had the aromatic condiment spice of augment nutritional and health-care effect.
Technical solution of the present invention:
Chinese medicine of the present invention is made (consumption is a weight portion) by following component
Fructus amomi 0.5～2 Chinese cassia tree 1～3 fennel seeds 2～6 Chinese anises 2～6
Cloves 0.1～0.2 root of Dahurain angelica 0.1～0.3 kaempferia galamga 0.5～2 Chinese prickly ash 3～7
Galangal 0.5～2 dried orange peel 1～3 tsaoko 0.2～1 rhizoma zingiberis 1～3
Radix Glycyrrhizae 0.5～2 nutmeg 0.5～2 pepper 0.5～2 decortication Fructus Hordei Vulgaris (parched) 1～5
Turmeric 0.2～1 salt 0.5～2 water is an amount of.
The facture side of above-mentioned each component being made Chinese medicine of the present invention is:
(1) spice fructus amomi, fennel seeds, Chinese anise, tsaoko after impurity is removed in screening are carried out the salt solution stir-fry respectively, spice fructus amomi, fennel seeds, Chinese anise, tsaoko are 25: 1 with the ratio of salt, make its water content be no more than 10%, again it is pulverized respectively after 80 mesh sieve sieving for standby;
(2) the spice cloves is chosen stalk, sieve is the ash bits to the greatest extent, take out with clear water elutriation back and dry or dry, and pulverize after 80 mesh sieve sieving for standby again;
(3) spice Chinese prickly ash that will be after impurity is removed in screening, clean stir-fry are taken out when color takes on a red color to sending fragrance, cooling, and it is standby it to be pulverized after 80 mesh sieves sieve the back respectively again;
(4) the spice rhizoma zingiberis is cleaned, put into pot, fry with slow fire, make to the foaming of ginger body to swell, the outside is strong yellow, takes out when giving out strong acid, and pulverize the cooling back, again through 80 mesh sieve sieving for standby;
(5) put into a pot parch after the spice dried orange peel is dried, fry and take out when sending fragrance, the pulverizing of cooling back is again through 80 mesh sieve sieving for standby;
(6) barley of will peeling is put into pot, fries to little yellow, takes out when sending fragrance, and pulverize the cooling back, again through 80 mesh sieve sieving for standby;
(7) dry or dry after will the spice root of Dahurain angelica, kaempferia galamga, galangal, Radix Glycyrrhizae, turmeric after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby;
(8) dry after will spice nutmeg, pepper, Chinese cassia tree after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby;
(9) spice, salt after above-mentioned 17 kinds of processing are put into mixer by described proportioning and stirred, mixing time is the warehouse-in of casing behind sterilization, sampling observation, metering packing again after 10～15 minutes.
It is that salt is dissolved into salt solution with warm water that described salt solution is fried, and the spice that will need salt solution to fry is earlier put into pot and made popular, is spilled into salt solution again and stirs dried.
Fructus amomi in the spice of the present invention: the hot temperature of loosing is logical, the kindization gas that passes through, and warm Central Plains is for being amusing and stomach good medicine; Chinese cassia tree: also claim the osmanthus heart, hot in nature, flavor suffering, sweet, it is supporing yang to mend fire, eliminating cold to stop pain, warming meridians and promoting circulation of qi.Fennel seeds: warm in nature, flavor is hot, dispelling cold, pain relieving, regulate the flow of vital energy and stomach.Chinese anise: have another name called anise, its flavor efficacy and fennel seeds are close.Cloves: warm in nature, flavor is hot, warming middle energizer to descend adverse-rising qi, warming kidney and enhancing yang.The root of Dahurain angelica: the root of Dahurain angelica is warm in nature, flavor is hot, inducing diaphoresis to dispel wind, eliminating dampness, detumescence and apocenosis, pain relieving.Reach on the root of Dahurain angelica fragrant odour, wind-expelling pain-stopping and go into the sun bright.Kaempferia galamga: have camphor sample fragrance, the flavor pungent.Contain volatile oil 3%-4%.Main component is the borneol eucalyptol.Right-methoxyl group cinnamic acid and cinnamic acid.Antibacterial and bacteriostasis is arranged, and have the function of warming middle-JIAO for eliminating dampness promoting qi circulation and relieving pain.Chinese prickly ash: another name pericarpium zanthoxyli.Hot in nature, flavor suffering; In the temperature, pain relieving, desinsection.Galangal: hot in nature, flavor suffering.Warming middle energizer to relieve pain.Orange peel: warm in nature, flavor suffering, bitter.In regulating the flow of vital energy, transferring, eliminating dampness, reduce phlegm.Tsaoko: warm in nature, flavor suffering.Eliminating dampness, event are suitable with the inclined to one side malaria of containing of cold-dampness.The merit of eliminating dampness in the tsaoko temperature, much more every again with controlling the cloudy taste that stagnate of cold-dampness, abdominal fullness and distention, pain, vomit, have loose bowels, or the place food is stagnated ruffian and expired etc.Radix Glycyrrhizae: the property suffering, the flavor sweet.Invigorate the spleen and benefit qi, moisten the lung and relieve the cough, relieving spasm to stop pain, be in harmonious proportion the property of medicine.Nutmeg: another name flesh fruit, semen myristicae.Warm in nature, flavor suffering.Warming middle energizer to promote qi, relieving diarrhea with astringents.Pepper: hot in nature, flavor suffering.Warming middle energizer to relieve pain.Pepper is pure-yang constituent, grasp hot property, can warm stomach, eliminating cold to stop pain, whenever be used for the coldness and pain in the epigastrium that stomach has cold or attacked by the cold and evil, and vomiting is had loose bowels etc.Turmeric: warm in nature, flavor suffering, bitter.Broken blood promote qi circulation opening meridian and relieving pain.The hot temperature of loosing of turmeric is logical, and the energy layman looses cold, and interior qi and blood circulation promotion is longer than capable limb arm, the kind blood profit Paralysis pain relieving of living.The decortication Fructus Hordei Vulgaris (parched): the volatile ingredient of Fructus Hordei Vulgaris (parched) and wheat are approximate, and the special composition of alcohols is isobutanol and furfuryl alcohol, and the special composition of aldehydes is furfural, protocatechualdehyde, syringaldehyde and 2-pyrroles's aldehyde etc., and methyl-n-butyl ketone and 2,3-pentanedione also are special composition.In addition, organic acid and lactone kind much also have outstanding characteristic, also have phenols, furans, pyridines, pyrazine compounds etc.The pyrazine compounds of burnt odor smelling good, phenols, 5-methyl-2 cyclopentenols-1-ketone, vanillic aldehyde, maltol etc. are to the significant contribution that is formed with of Fructus Hordei Vulgaris (parched) powder fragrance.
Effect of the present invention
1, because the present invention has adopted above-mentioned spice to make raw material, therefore not only can make the dish of the food of processing and culinary art good in color, smell and taste, mouthfeel is good, and human body is had augment nutritional and health-care effect.
2, abundant raw material of the present invention, preparation method are simple and easy to do, with low cost.
The specific embodiment
Embodiment 1:
Spice fructus amomi, fennel seeds, Chinese anise, tsaoko after impurity is removed in screening are carried out the salt solution stir-fry respectively, and it is that salt is dissolved into salt solution with warm water that salt solution is fried, and the spice that will need salt solution to fry is earlier put into pot and made popular, is spilled into salt solution again and stirs dried.Spice fructus amomi, fennel seeds, Chinese anise, tsaoko are 25: 1 with the ratio of salt, make its water content be no more than 10%, it are pulverized respectively after 80 mesh sieve sieving for standby again; The spice cloves is chosen stalk, and sieve is the ash bits to the greatest extent, take out with clear water elutriation back and dry or dry, and pulverize after 80 mesh sieve sieving for standby again; Spice Chinese prickly ash that will be after impurity is removed in screening, clean stir-fry are taken out when color takes on a red color to sending fragrance, cooling, and it is standby it to be pulverized after 80 mesh sieves sieve the back respectively again; The spice rhizoma zingiberis is cleaned, put into pot, fry with slow fire, make to the foaming of ginger body to swell, the outside is strong yellow, takes out when giving out strong acid, and pulverize the cooling back, again through 80 mesh sieve sieving for standby; Put into a pot parch after the spice dried orange peel dried, fry and take out when sending fragrance, the pulverizing of cooling back is again through 80 mesh sieve sieving for standby; The barley of will peeling is put into pot, fries to little yellow, takes out when sending fragrance, and pulverize the cooling back, again through 80 mesh sieve sieving for standby; Dry or dry after will the spice root of Dahurain angelica, kaempferia galamga, galangal, Radix Glycyrrhizae, turmeric after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby; Dry after will spice nutmeg, pepper, Chinese cassia tree after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby; 0.5 kilogram of spice fructus amomi after the above-mentioned processing, 1 kilogram of Chinese cassia tree, 2 kilograms of fennel seeds, 2 kilograms of Chinese anises, 0.1 kilogram of cloves, 0.1 kilogram of the root of Dahurain angelica, 0.5 kilogram of kaempferia galamga, 3 kilograms in Chinese prickly ash, 0.5 kilogram of galangal, 1 kilogram of dried orange peel, 0.2 kilogram of tsaoko, 1 kilogram of rhizoma zingiberis, 0.5 kilogram in Radix Glycyrrhizae, 0.5 kilogram of nutmeg, 0.5 kilogram in pepper, 1 kilogram of Fructus Hordei Vulgaris (parched) of decortication, 0.2 kilogram in turmeric and salt are put into mixer for 0.5 kilogram stir, mixing time is the warehouse-in of casing behind sterilization, sampling observation, metering packing again after 10～15 minutes.
Embodiment 2:
Spice fructus amomi, fennel seeds, Chinese anise, tsaoko after impurity is removed in screening are carried out the salt solution stir-fry respectively, and it is that salt is dissolved into salt solution with warm water that salt solution is fried, and the spice that will need salt solution to fry is earlier put into pot and made popular, is spilled into salt solution again and stirs dried.Spice fructus amomi, fennel seeds, Chinese anise, tsaoko are 25: 1 with the ratio of salt, make its water content be no more than 10%, it are pulverized respectively after 80 mesh sieve sieving for standby again; The spice cloves is chosen stalk, and sieve is the ash bits to the greatest extent, take out with clear water elutriation back and dry or dry, and pulverize after 80 mesh sieve sieving for standby again; Spice Chinese prickly ash that will be after impurity is removed in screening, clean stir-fry are taken out when color takes on a red color to sending fragrance, cooling, and it is standby it to be pulverized after 80 mesh sieves sieve the back respectively again; The spice rhizoma zingiberis is cleaned, put into pot, fry with slow fire, make to the foaming of ginger body to swell, the outside is strong yellow, takes out when giving out strong acid, and pulverize the cooling back, again through 80 mesh sieve sieving for standby; Put into a pot parch after the spice dried orange peel dried, fry and take out when sending fragrance, the pulverizing of cooling back is again through 80 mesh sieve sieving for standby; The barley of will peeling is put into pot, fries to little yellow, takes out when sending fragrance, and pulverize the cooling back, again through 80 mesh sieve sieving for standby; Dry or dry after will the spice root of Dahurain angelica, kaempferia galamga, galangal, Radix Glycyrrhizae, turmeric after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby; Dry after will spice nutmeg, pepper, Chinese cassia tree after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby; 1 kilogram of spice fructus amomi after the above-mentioned processing, 2 kilograms of Chinese cassia trees, 4 kilograms of fennel seeds, 4 kilograms of Chinese anises, 0.1 kilogram of cloves, 0.2 kilogram of the root of Dahurain angelica, 1 kilogram of kaempferia galamga, 5 kilograms in Chinese prickly ash, 1 kilogram of galangal, 2 kilograms of dried orange peels, 0.5 kilogram of tsaoko, 2 kilograms of rhizoma zingiberis, 1 kilogram in Radix Glycyrrhizae, 1 kilogram of nutmeg, 1 kilogram in pepper, 3 kilograms of Fructus Hordei Vulgaris (parched)s of decortication, 0.5 kilogram in turmeric and salt are put into mixer for 1 kilogram stir, mixing time is the warehouse-in of casing behind sterilization, sampling observation, metering packing again after 10～15 minutes.
Embodiment 3:
Spice fructus amomi, fennel seeds, Chinese anise, tsaoko after impurity is removed in screening are carried out the salt solution stir-fry respectively, and it is that salt is dissolved into salt solution with warm water that salt solution is fried, and the spice that will need salt solution to fry is earlier put into pot and made popular, is spilled into salt solution again and stirs dried.Spice fructus amomi, fennel seeds, Chinese anise, tsaoko are 25: 1 with the ratio of salt, make its water content be no more than 10%, it are pulverized respectively after 80 mesh sieve sieving for standby again; The spice cloves is chosen stalk, and sieve is the ash bits to the greatest extent, take out with clear water elutriation back and dry or dry, and pulverize after 80 mesh sieve sieving for standby again; Spice Chinese prickly ash that will be after impurity is removed in screening, clean stir-fry are taken out when color takes on a red color to sending fragrance, cooling, and it is standby it to be pulverized after 80 mesh sieves sieve the back respectively again; The spice rhizoma zingiberis is cleaned, put into pot, fry with slow fire, make to the foaming of ginger body to swell, the outside is strong yellow, takes out when giving out strong acid, and pulverize the cooling back, again through 80 mesh sieve sieving for standby; Put into a pot parch after the spice dried orange peel dried, fry and take out when sending fragrance, the pulverizing of cooling back is again through 80 mesh sieve sieving for standby; The barley of will peeling is put into pot, fries to little yellow, takes out when sending fragrance, and pulverize the cooling back, again through 80 mesh sieve sieving for standby; Dry or dry after will the spice root of Dahurain angelica, kaempferia galamga, galangal, Radix Glycyrrhizae, turmeric after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby; Dry after will spice nutmeg, pepper, Chinese cassia tree after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby; 2 kilograms of spice fructus amomis after the above-mentioned processing, 3 kilograms of Chinese cassia trees, 6 kilograms of fennel seeds, 6 kilograms of Chinese anises, 0.2 kilogram of cloves, 0.3 kilogram of the root of Dahurain angelica, 2 kilograms of kaempferia galamgas, 7 kilograms in Chinese prickly ash, 2 kilograms of galangals, 3 kilograms of dried orange peels, 1 kilogram of tsaoko, 3 kilograms of rhizoma zingiberis, 2 kilograms in Radix Glycyrrhizae, 2 kilograms of nutmegs, 2 kilograms in pepper, 5 kilograms of Fructus Hordei Vulgaris (parched)s of decortication, 1 kilogram in turmeric and salt are put into mixer for 2 kilograms stir, mixing time is the warehouse-in of casing behind sterilization, sampling observation, metering packing again after 10～15 minutes.
Claims (4)
1. an aromatic condiment spice is characterized in that being made by following spice raw material, and its weight portion is:
Fructus amomi 0.5～2 Chinese cassia tree 1～3 fennel seeds 2～6 Chinese anises 2～6
Cloves 0.1～0.2 root of Dahurain angelica 0.1～0.3 kaempferia galamga 0.5～2 Chinese prickly ash 3～7
Galangal 0.5～2 dried orange peel 1～3 tsaoko 0.2～1 rhizoma zingiberis 1～3
Radix Glycyrrhizae 0.5～2 nutmeg 0.5～2 pepper 0.5～2 decortication Fructus Hordei Vulgaris (parched) 1～5
Turmeric 0.2～1 salt 0.5～2 water is an amount of.
2. aromatic condiment spice according to claim 1 is characterized in that its composition by weight is:
Fructus amomi 1 Chinese cassia tree 2 fennel seeds 4 Chinese anises 4
Cloves 0.1 root of Dahurain angelica 0.2 kaempferia galamga 1 Chinese prickly ash 5
Galangal 1 dried orange peel 2 tsaokos 0.5 rhizoma zingiberis 2
Radix Glycyrrhizae 1 nutmeg 1 pepper 1 decortication Fructus Hordei Vulgaris (parched) 3
Turmeric 0.5 salt 1 water is an amount of.
3. the preparation method of an aromatic condiment spice is characterized in that comprising the steps:
(1) spice fructus amomi, fennel seeds, Chinese anise, tsaoko after impurity is removed in screening are carried out the salt solution stir-fry respectively, spice fructus amomi, fennel seeds, Chinese anise, tsaoko are 25: 1 with the ratio of salt, make its water content be no more than 10%, again it is pulverized respectively after 80 mesh sieve sieving for standby;
(2) the spice cloves is chosen stalk, sieve is the ash bits to the greatest extent, take out with clear water elutriation back and dry or dry, and pulverize after 80 mesh sieve sieving for standby again;
(3) spice Chinese prickly ash that will be after impurity is removed in screening, clean stir-fry are taken out when color takes on a red color to sending fragrance, cooling, and it is standby it to be pulverized after 80 mesh sieves sieve the back respectively again;
(4) the spice rhizoma zingiberis is cleaned, put into pot, fry with slow fire, make to the foaming of ginger body to swell, the outside is strong yellow, takes out when giving out strong acid, and pulverize the cooling back, again through 80 mesh sieve sieving for standby;
(5) put into a pot parch after the spice dried orange peel is dried, fry and take out when sending fragrance, the pulverizing of cooling back is again through 80 mesh sieve sieving for standby;
(6) barley of will peeling is put into pot, fries to little yellow, takes out when sending fragrance, and pulverize the cooling back, again through 80 mesh sieve sieving for standby;
(7) dry or dry after will the spice root of Dahurain angelica, kaempferia galamga, galangal, Radix Glycyrrhizae, turmeric after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby;
(8) dry after will spice nutmeg, pepper, Chinese cassia tree after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby;
(9) spice, salt after above-mentioned 17 kinds of processing are put into mixer by described proportioning and stirred, mixing time is the warehouse-in of casing behind sterilization, sampling observation, metering packing again after 10～15 minutes.
4. the preparation method of aromatic condiment spice according to claim 3 is characterized in that it is that salt is dissolved into salt solution with warm water that described salt solution is fried, and the spice that will need salt solution to fry is earlier put into pot and made popular, is spilled into salt solution again and stirs dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100259590A CN101156672B (en) | 2007-08-11 | 2007-08-11 | An aromatic condiment spice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100259590A CN101156672B (en) | 2007-08-11 | 2007-08-11 | An aromatic condiment spice |
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| Publication Number | Publication Date |
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| CN101156672A true CN101156672A (en) | 2008-04-09 |
| CN101156672B CN101156672B (en) | 2010-10-13 |
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| CN2007100259590A Active CN101156672B (en) | 2007-08-11 | 2007-08-11 | An aromatic condiment spice |
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Cited By (18)
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| CN101601460B (en) * | 2008-12-31 | 2011-09-07 | 山东六和集团有限公司 | Curing formula and process of hot and spicy chicken |
| CN101361558B (en) * | 2008-09-24 | 2012-04-25 | 韩玉祥 | Health flavouring material of aquatic products |
| CN101156674B (en) * | 2007-11-12 | 2012-06-27 | 杨志远 | A cancer prevention flavoring |
| CN101473924B (en) * | 2008-11-19 | 2012-06-27 | 王红 | Spice composition suitable for parsley |
| CN101595969B (en) * | 2009-06-26 | 2012-07-04 | 巫溪县李大姐肉食品有限公司 | Sausage seasoning |
| CN101579099B (en) * | 2009-06-18 | 2012-09-05 | 裴校飞 | Spice seasoning product and preparation method thereof |
| CN102823839A (en) * | 2011-06-14 | 2012-12-19 | 张霖 | Composite pungent spice for cooking |
| CN102919798A (en) * | 2012-11-05 | 2013-02-13 | 何忠海 | Hot pot seasoning |
| CN102987170A (en) * | 2012-12-31 | 2013-03-27 | 杨建民 | Seasoning for manufacturing pork food |
| CN103211195A (en) * | 2013-04-24 | 2013-07-24 | 防城港市防城区那梭香料厂 | Compound edible flavor |
| CN103271320A (en) * | 2013-04-18 | 2013-09-04 | 石台县山园食品有限公司 | Fructus amomi seasoning and production method thereof |
| CN103621962A (en) * | 2013-12-02 | 2014-03-12 | 安徽味仙食品有限公司 | Compound spice condiment and preparation method thereof |
| CN103621971A (en) * | 2013-12-02 | 2014-03-12 | 安徽味仙食品有限公司 | Chicken essence condiment and preparation method thereof |
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| CN100544614C (en) * | 2006-04-05 | 2009-09-30 | 魏书敏 | Health care seasoning |
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| CN101156674B (en) * | 2007-11-12 | 2012-06-27 | 杨志远 | A cancer prevention flavoring |
| CN101361558B (en) * | 2008-09-24 | 2012-04-25 | 韩玉祥 | Health flavouring material of aquatic products |
| CN101473924B (en) * | 2008-11-19 | 2012-06-27 | 王红 | Spice composition suitable for parsley |
| CN101601460B (en) * | 2008-12-31 | 2011-09-07 | 山东六和集团有限公司 | Curing formula and process of hot and spicy chicken |
| CN101579099B (en) * | 2009-06-18 | 2012-09-05 | 裴校飞 | Spice seasoning product and preparation method thereof |
| CN101595969B (en) * | 2009-06-26 | 2012-07-04 | 巫溪县李大姐肉食品有限公司 | Sausage seasoning |
| CN102823839A (en) * | 2011-06-14 | 2012-12-19 | 张霖 | Composite pungent spice for cooking |
| CN102919798A (en) * | 2012-11-05 | 2013-02-13 | 何忠海 | Hot pot seasoning |
| CN102987170A (en) * | 2012-12-31 | 2013-03-27 | 杨建民 | Seasoning for manufacturing pork food |
| CN103271320A (en) * | 2013-04-18 | 2013-09-04 | 石台县山园食品有限公司 | Fructus amomi seasoning and production method thereof |
| CN103211195A (en) * | 2013-04-24 | 2013-07-24 | 防城港市防城区那梭香料厂 | Compound edible flavor |
| CN103621962A (en) * | 2013-12-02 | 2014-03-12 | 安徽味仙食品有限公司 | Compound spice condiment and preparation method thereof |
| CN103621971A (en) * | 2013-12-02 | 2014-03-12 | 安徽味仙食品有限公司 | Chicken essence condiment and preparation method thereof |
| CN105266128A (en) * | 2015-09-14 | 2016-01-27 | 徐州工程学院 | Mixed bacterium fermented livestock and poultry bone and meat paste production method |
| CN105559001A (en) * | 2015-12-24 | 2016-05-11 | 成都易盟数字科技发展有限公司 | Spice composition capable of dispelling cold and removing dampness |
| CN106360616A (en) * | 2016-08-31 | 2017-02-01 | 兴化市联富食品有限公司 | Spice with healthcare function |
| CN107495271A (en) * | 2017-07-27 | 2017-12-22 | 林梁奇 | A kind of preparation method of plant spice compound tasty agents |
| CN108576746A (en) * | 2018-03-19 | 2018-09-28 | 天津保元堂生物科技有限公司 | A kind of secret dried orange peel compound seasoner and preparation method thereof |
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| CN101156672B (en) | 2010-10-13 |
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