CN103355630A - Dreg-free beef tallow chafing dish bottom flavoring and preparation method - Google Patents
Dreg-free beef tallow chafing dish bottom flavoring and preparation method Download PDFInfo
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- CN103355630A CN103355630A CN2013103395465A CN201310339546A CN103355630A CN 103355630 A CN103355630 A CN 103355630A CN 2013103395465 A CN2013103395465 A CN 2013103395465A CN 201310339546 A CN201310339546 A CN 201310339546A CN 103355630 A CN103355630 A CN 103355630A
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Abstract
The invention discloses a dreg-free beef tallow chafing dish bottom flavoring and a preparation method. The dreg-free beef tallow chafing dish bottom flavoring comprises a beef tallow bottom oil bag. The beef tallow bottom oil bag comprises one or more of following raw materials by weight: 250-275 kg of beef tallow, 35-76 kg of Henan bullet-like chili, 4-12 kg of pod peppers, 5-8 kg of Chinese red pepper, 5-9 kg of green Chinese onion and 5.5-8.5 kg of old ginger. The beef tallow bottom oil bag is prepared by a low-temperature stewing technology having a stewing temperature of 96-105 DEG C and a stewing time of 90-100 min, two filtering steps, a deposition step, a low-temperature filling step and a low-temperature cooling step. By utilization of the technical scheme, a dreg-free effect is achieved, thereby improving uniformity and consistency of each product and overcoming deficiencies of adhesion and non-uniformity which are produced by traditional technologies.
Description
Technical field
The present invention relates to field of food, in particular to without slag beef tallow basic flavouring for chafing dish and preparation method thereof.
Background technology
Chafing dish comes from a kind of vegetable eating method of Yangtse River in Chongqing limit fisherman's soup ichthyophagy class and vegetables etc., after formed its unique soup food method and raw material is chosen through continuous variation.
Existing chafing dish has been mainly the slag system row, spice, material slag etc. adhere to serious in current consumption, not only affect appetite, also cause the unfavorable factors such as self substance decomposition that therefore class material occurs through high temperature infusion repeatedly, variation, even the material of unfavorable health can occur.The slag chafing dish is arranged when edible, ordinary consumer be difficult for to be grasped its best food method of scalding, and is prone to the phenomenon such as get angry, muddy soup, local flavor are unusual, is unfavorable for extensive crowd's acceptance or consumption.
Summary of the invention
The object of the present invention is to provide without slag beef tallow basic flavouring for chafing dish and preparation method thereof, to solve the above problems.
Provide in an embodiment of the present invention a kind of without the slag beef tallow basic flavouring for chafing dish, having comprised: oil bag at the bottom of the butter;
Oil comprises following one or more raw materials at the bottom of the described butter: in mass, and butter 250-275 kilogram, Henan sub warhead capsicum 35-76 kilogram, towards sky strip green pepper 4-12 kilogram, pericarpium zanthoxyli bungeani 5-8 kilogram, shallot 5-9 kilogram, old ginger 5.5-8.5 kilogram.
A kind of preparation method without the slag beef tallow basic flavouring for chafing dish is provided in the one embodiment of the invention, has comprised: taken by weighing the various raw materials of oil bag at the bottom of the butter, butter, Henan sub warhead capsicum, towards sky strip green pepper, pericarpium zanthoxyli bungeani, shallot, old ginger; Described butter are melted in 60-70 ℃ situation; With described Henan sub warhead capsicum, described towards sky strip green pepper precook, fragmentation obtains the ripe capsicum that water content is 60-70%; It is the ripe Chinese prickly ash of 30-40% that the pericarpium zanthoxyli bungeani immersion is made the water content of pericarpium zanthoxyli bungeani; With described butter, described ripe capsicum, described ripe Chinese prickly ash, described shallot, described old ginger after the fusing 110-120 ℃ of blanking; Boil at 96-105 ℃, the time of boiling is 90-100 minute; Filter, precipitate; Suction filtration; Cold-aseptic filling; The low temperature spreading for cooling.
The oil bag adopts low temperature to boil technique at the bottom of the butter of the present invention, boiling temperature is controlled between 96-105 ℃, the time of boiling is controlled at 90-100 minute, through twice filtration, primary sedimentation, oil bag is all filtered the spice material slags such as capsicum, Chinese prickly ash in boiling process, precipitates, is decomposed and form by aforementioned various raw materials at the bottom of the butter, and this technique assurance spice does not adhere in boiling process.Low temperature (45 ℃-60 ℃) can makes in the product water content extremely low, avoids becoming sour, rotten.Adopt above-mentioned technique, reach without the slag effect, thereby improved the even, consistent of every part of product, the adhesion that elimination traditional handicraft material slag brings and inhomogeneous deficiency.
The specific embodiment
Below by specific embodiment the present invention is described in further detail.
Provide a kind of without the slag beef tallow basic flavouring for chafing dish in the one embodiment of the invention, having comprised: oil bag at the bottom of the butter;
Oil comprises following one or more raw materials at the bottom of the described butter: in mass, and butter 250-275 kilogram, Henan sub warhead capsicum 35-76 kilogram, towards sky strip green pepper 4-12 kilogram, pericarpium zanthoxyli bungeani 5-8 kilogram, shallot 5-9 kilogram, old ginger 5.5-8.5 kilogram.
A kind of preparation method without the slag beef tallow basic flavouring for chafing dish is provided in the one embodiment of the invention, has comprised: taken by weighing the various raw materials of oil bag at the bottom of the butter, butter, Henan sub warhead capsicum, towards sky strip green pepper, pericarpium zanthoxyli bungeani, shallot, old ginger; Described butter are melted in 60-70 ℃ situation; With Henan sub warhead capsicum, towards sky strip green pepper precook, fragmentation obtains the ripe capsicum that water content is 60-70%; It is the ripe Chinese prickly ash of 30-40% that the pericarpium zanthoxyli bungeani immersion is made the water content of pericarpium zanthoxyli bungeani; With described butter, described ripe capsicum, described ripe Chinese prickly ash, described shallot, described old ginger after the fusing 110-120 ℃ of blanking; Boil at 96-105 ℃, the time of boiling is 90-100 minute; Filter, precipitate; Suction filtration; Cold-aseptic filling; The low temperature spreading for cooling.
The oil bag adopts low temperature to boil technique at the bottom of the butter of the present invention, boiling temperature is controlled between 96-105 ℃, the time of boiling is controlled at 90-100 minute, through twice filtration, primary sedimentation, at the bottom of the butter oil bag by aforementioned various raw materials in boiling process with Henan sub warhead capsicum, all filter, precipitate, decompose and form towards spice material slags such as sky strip green pepper, pericarpium zanthoxyli bungeanis, this technique assurance spice does not adhere in boiling process.Low temperature (45 ℃-60 ℃) can makes in the product water content extremely low, avoids becoming sour, rotten.Adopt above-mentioned technique, reach without the slag effect, thereby improved the even, consistent of every part of product, the adhesion that elimination traditional handicraft material slag brings and inhomogeneous deficiency.
Next, the present invention will describe this in detail without the slag beef tallow basic flavouring for chafing dish by some specific embodiments:
This comprises without the slag beef tallow basic flavouring for chafing dish: oil bag, spice bag, seasoning bag, sesame blend oil bag at the bottom of the butter; Wherein,
The raw material of oil bag comprises at the bottom of the butter: in mass,
Butter 250-275 kilogram can be selected 260 kilograms, 262 kilograms, 265 kilograms, 268 kilograms, 270 kilograms or other values in certain embodiments;
Butter (animality cream) cream is commonly called as butter, means the grease that extracts from milk, and this refers to butter fat.And also claim butter from the grease that the beef fat layer extracts.Butter are the most healthy a kind of food in the diet.
Henan sub warhead capsicum 35-76 kilogram can be selected 50 kilograms, 55 kilograms, 60 kilograms or other values in certain embodiments.
Towards sky strip green pepper 4-12 kilogram, can select in certain embodiments 6 kilograms, 8 the gram, 10 kilograms or other values.
Pericarpium zanthoxyli bungeani 5-8 kilogram, the clovershrub Chinese prickly ash can be selected 6.5 kilograms, 6.8 kilograms, 7 kilograms or other values in certain embodiments; Nature and flavor are hot, warm, slightly poisonous, fiber crops.Become schizocarp to contain volatile oil (for citrene, cumic alcohol, geraniol etc.), black alcohol, unsaturated organic acid, cold detoxifcation, food digesting stomach fortifying can fall apart.
Shallot 5-9 kilogram can be selected 7 kilograms, 7.1 kilograms, 7.5 kilograms, 8 kilograms or other numerical value in certain embodiments; Can detoxify seasoning, especially northeast shallot.
Old ginger 5.5-8.5 kilogram, namely yellow ginger can be selected 6.5 kilograms, 6.8 kilograms, 7.5 kilograms or other numerical value in certain embodiments.
The preparation method of oil bag is at the bottom of these butter:
Take by weighing the various raw materials of oil bag at the bottom of the butter;
In 60-70 ℃ situation, butter are melted;
With Henan sub warhead capsicum, towards sky strip green pepper precook, fragmentation obtains the ripe capsicum that water content is 60-70%;
It is the ripe Chinese prickly ash of 30-40% that the pericarpium zanthoxyli bungeani immersion is made the water content of pericarpium zanthoxyli bungeani;
With the described butter that melt, described ripe capsicum, described ripe Chinese prickly ash, shallot, old ginger 110-120 ℃ of blanking;
Boil at 96-105 ℃, the time of boiling is 90-100 minute;
Play pot;
Filter, precipitate;
Suction filtration;
Can, temperature 45 C--60 ℃;
Spreading for cooling, room temperature is below 10 ℃;
Packing.
This also comprises the spice bag without the slag beef tallow basic flavouring for chafing dish: it comprises capsicum bag and the Chinese prickly ash bag of independent packing.
The preparation method of spice bag comprises:
Take by weighing raw material;
Select; Select capsicum and the Chinese prickly ash of quality high-quality, and color and luster glow large without worm, shape according to routine; Capsicum is taken from the capsicum of various kinds herein, especially Henan sub warhead capsicum, towards sky strip green pepper; Chinese prickly ash is taken from the Chinese prickly ash of various kinds, especially pericarpium zanthoxyli bungeani.
Shear; Sheared length is decided as required, and the suggestion size is the smaller the better, convenient follow-up oven dry and packing;
Oven dry; Oven dry is in order to remove the moisture content of Chinese prickly ash, capsicum.
Packing adopts prior art, need to prove Chinese prickly ash, the capsicum of oven dry are packed respectively, and independent one-tenth bag becomes capsicum bag, Chinese prickly ash bag.
This also comprises the seasoning bag without the slag beef tallow basic flavouring for chafing dish, and it comprises:
Chickens' extract 33-35 kilogram selects the high-quality chickens' extract, and its addition is 33 kilograms, 34 kilograms, 35 kilograms or other values in certain embodiments, and chickens' extract is the compound flavoring that increases aquatic foods, flavouring of making as raw material take new fresh chicken meat, chicken bone, egg.All can be effective an amount of the adding in dish, soup custard, the wheaten food.Except containing sodium glutamate, more contain several amino acids in the chickens' extract.It is the appetite that can increase people, and the homely flavouring of certain nutrition can be provided again.Chicken bouillon product is paid attention to delicate flavour more.
Monosodium glutamate 19.5-20.5 kilogram selects the high-quality monosodium glutamate, and in certain embodiments, its addition is 19.5 kilograms, 19.8 kilograms, 20.2 kilograms, 20.5 kilograms or other values, and monosodium glutamate is a kind of of flavoring, and main component is sodium glutamate.The Main Function of monosodium glutamate is the delicate flavour that increases food, and that uses in Chinese dishes is maximum, also can be used for soup and baste.
Rock sugar 2.2-2.4 kilogram, various rock sugar on the market; In certain embodiments, its addition is: 2.2 kilograms, 2.3 kilograms, 2.4 kilograms or other values, and rock sugar can increase sugariness, and unnecessary acidity neutralizes.And the effect of reducing internal heat is arranged, it or and the fabulous flavoring of the cooperations such as chrysanthemum, matrimony vine, hawthorn, red date, be the excellent product into liver and lung channel.
Ethyl maltol 190-210 gram, in certain embodiments, its addition is: 190 grams, 195 grams, 200 grams, 210 gram or other values, improving fragrance and the enhancing of food had remarkable result, sweet food is played increase sweet effect, and can prolong the food storing phase.
Beef fine powder 1.1-1.5 kilogram, in certain embodiments, its addition is: 1.1 kilograms, 1.3 kilograms, 1.5 kilograms or other values, improving fragrance and the enhancing of food had remarkable result, product is played a part to strengthen beef-flavouring.
The preparation method of this seasoning bag is:
Take by weighing raw material;
Pulverize, adopt food disintegrating apparatus operation commonly used, grinding particle size decide as required, advise the smaller the betterly, is beneficial to following process, packing, and in use dissolves as early as possible, brings into play the seasoning effect.
Proportioning; Get final product according to the aforementioned proportion allotment.
Mix, because that material is is solid-state, preferably stir, promote the uniformity of mixing.
Packing.
This also comprises the sesame blend oil bag without the slag beef tallow basic flavouring for chafing dish; This sesame blend oil bag also is a kind of flavoring, and it comprises:
Edible corn oil, the 80-85 kilogram, its addition is 80 kilograms, 82 kilograms, 85 kilograms or other values in certain embodiments.Vegetable oil is the fatty ester from vegetable seeds, pulp and other extracting section gained, is the natural polymer that is formed by aliphatic acid and glycerine chemical combination.
Sesame oil, i.e. sesame oil, the 15-20 kilogram, its addition is 15 kilograms, 18 kilograms, 20 kilograms or other values in certain embodiments, its preparation includes common sesame oil, ground sesameseed oil and machine and presses three kinds of production technologies of sesame oil.They all are the oil products of being produced take sesame as raw material.No matter the grease that extracts from sesame is sesame oil or ground sesameseed oil, and its aliphatic acid contains oleic acid 35.0-49.4% substantially, linoleic acid 37.7-48.4%, arachidic acid 0.4-1.2%.The digestibility of sesame oil reaches 98%.Do not contain harmful composition in the sesame oil, and contain especially abundant vitamin E and than more rich linoleic acid.
The preparation method of this sesame blend oil bag is:
Take by weighing raw material;
Clarification adopts the clarification mode of existing edible oil to operate;
Proportioning-mediation; Owing to be that liquid phase is mixed, therefore need fully to be in harmonious proportion;
Packing.
By the preparation method of oil bag, spice bag, seasoning bag, sesame blend oil bag at the bottom of the upper butter as can be known, all adopt separately and packs, kept to greatest extent unique flavor, can satisfy to greatest extent again the needs of people's different taste.
When integral body prepares this without the slag beef tallow basic flavouring for chafing dish, can be divided into following nine embodiment and operate:
The local flavor that has kept to greatest extent chafing dish through exploring for many years accurate proportioning and novel processing mode has well solved again the deficiency of traditional chafing dish.By repetition test and practice for many years, perfect proportioning and operational characteristic have progressively been formed.Determined that through multiple authentication at the bottom of end butter oil bag, spice bag, seasoning bag, sesame blend oil bag 4 large batchings are the formulation ratio on basis, strict selection, accurate weighing, guarantee local flavor uniqueness, stablize.Adopt low temperature to boil oil at the bottom of the processes, gentle, extract flavor substance and the nutritional labeling of batching uniformly, not only reduced the loss of local flavor and nutritional labeling, also reduced the generation that is unfavorable for the health material, improve its edible security.
Oil bag, spice bag, seasoning bag, the independent packaging of sesame blend oil bag at the bottom of the end butter, independent production can guarantee that unique flavor satisfies client's needs to greatest extent.
The above is the preferred embodiments of the present invention only, is not limited to the present invention, and for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. one kind without the slag beef tallow basic flavouring for chafing dish, it is characterized in that, comprising: oil bag at the bottom of the butter;
Oil comprises following one or more raw materials at the bottom of the described butter: in mass, and butter 250-275 kilogram, Henan sub warhead capsicum 35-76 kilogram, towards sky strip green pepper 4-12 kilogram, pericarpium zanthoxyli bungeani 5-8 kilogram, shallot 5-9 kilogram, old ginger 5.5-8.5 kilogram.
2. according to claim 1ly it is characterized in that without the slag beef tallow basic flavouring for chafing dish,
Oil comprises following one or more raw materials at the bottom of the described butter: in mass, and described butter 260-270 kilogram, described Henan sub warhead capsicum 50-60 kilogram, described towards sky strip green pepper 6-10 kilogram, described pericarpium zanthoxyli bungeani 6.5-7 kilogram, described shallot 7-8 kilogram, described old ginger 6.5-7.5 kilogram.
3. according to claim 1ly it is characterized in that without the slag beef tallow basic flavouring for chafing dish, also comprise: the spice bag;
Described spice bag comprises following one or more raw materials: capsicum bag, Chinese prickly ash bag.
4. according to claim 1ly it is characterized in that without the slag beef tallow basic flavouring for chafing dish, also comprise: the seasoning bag;
Described seasoning bag comprises following one or more raw materials: in mass, and chickens' extract 33-35 kilogram, monosodium glutamate 19.5-20.5 kilogram, rock sugar 2.2-2.4 kilogram, ethyl maltol 190-210 gram, beef fine powder 1.1-1.5 kilogram.
5. according to claim 1ly it is characterized in that without the slag beef tallow basic flavouring for chafing dish, also comprise: the sesame blend oil bag;
Described sesame blend oil bag comprises following one or more raw materials: in mass, and edible corn oil 80-85 kilogram, sesame oil 15-20 kilogram.
6. one kind such as each described preparation method without the slag beef tallow basic flavouring for chafing dish of claim 1-5, it is characterized in that, comprising:
Take by weighing the various raw materials of oil bag at the bottom of the butter, butter, Henan sub warhead capsicum, towards sky strip green pepper, pericarpium zanthoxyli bungeani, shallot, old ginger;
Described butter are melted in 60-70 ℃ situation;
With described Henan sub warhead capsicum, described towards sky strip green pepper precook, fragmentation obtains the ripe capsicum that water content is 60-70%;
It is the ripe Chinese prickly ash of 30-40% that the pericarpium zanthoxyli bungeani immersion is made the water content of pericarpium zanthoxyli bungeani;
With described butter, described ripe capsicum, described ripe Chinese prickly ash, described shallot, described old ginger after the fusing 110-120 ℃ of blanking;
Boil at 96-105 ℃, the time of boiling is 90-100 minute;
Filter, precipitate;
Suction filtration;
Cold-aseptic filling;
The low temperature spreading for cooling.
7. the preparation method without the slag beef tallow basic flavouring for chafing dish according to claim 6 is characterized in that,
The temperature of can is 45 ℃-60 ℃; And/or the temperature of spreading for cooling is below 10 ℃; And/or,
Described preparation method also comprises preparation spice bag; Described preparation spice bag comprises: preparation capsicum bag and preparation Chinese prickly ash bag; Preparation capsicum bag comprises: take by weighing capsicum; Shear; Oven dry; Packing; Preparation Chinese prickly ash bag comprises: take by weighing Chinese prickly ash; Shear; Oven dry; Packing;
And/or,
Described preparation method also comprises: preparation seasoning bag; Described preparation seasoning bag comprises: take by weighing each raw material in the seasoning bag; Pulverize; Proportioning according to each raw material in the seasoning bag is allocated; Mix; Packing;
And/or,
Described preparation method also comprises: preparation sesame blend oil bag; Described preparation sesame blend oil bag comprises: take by weighing each raw material in the sesame blend oil bag; Clarification; Proportioning according to each raw material in the sesame blend oil bag is allocated; Mix; Packing.
8. according to claim 6 or 7 described preparation methods without the slag beef tallow basic flavouring for chafing dish, it is characterized in that,
According to mass fraction, oil bag at the bottom of 1500 parts of butter, 150-170 part seasoning bag, 20-30 part capsicum bag, 25-40 part Chinese prickly ash bag, the sesame blend oil bag is allocated little peppery described without the slag beef tallow basic flavouring for chafing dish in right amount.
9. according to claim 6 or 7 described preparation methods without the slag beef tallow basic flavouring for chafing dish, it is characterized in that,
According to mass fraction, oil bag, 150-170 part seasoning bag, 40-60 part capsicum bag, 25-40 part Chinese prickly ash bag, an amount of sesame blend oil bag are peppery described without the slag beef tallow basic flavouring for chafing dish in allocating at the bottom of 1500 parts of butter.
10. according to claim 6 or 7 described preparation methods without the slag beef tallow basic flavouring for chafing dish, it is characterized in that,
According to mass fraction, peppery described without the slag beef tallow basic flavouring for chafing dish of oil bag at the bottom of 1500 parts of butter, 150-170 part seasoning bag, 80-120 part capsicum bag, 25-40 part Chinese prickly ash bag, an amount of sesame blend oil bag allotment spy.
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| CN103621967A (en) * | 2013-11-18 | 2014-03-12 | 北京新辣道餐饮管理有限公司 | Preparation method of emulsified hotpot seasoning |
| CN103637154A (en) * | 2013-12-17 | 2014-03-19 | 宁夏红山河食品有限公司 | Slag-free hotpot condiment and preparation method thereof |
| CN105192648A (en) * | 2015-08-18 | 2015-12-30 | 四川麻辣空间食品有限公司 | Process for producing non-slag edible vegetable oil hotpot condiment |
| CN106880020A (en) * | 2017-04-25 | 2017-06-23 | 重庆鼻祖食品有限公司 | A kind of ecosystem bottom flavorings of spicy chaffy dish |
| CN108056448A (en) * | 2017-11-27 | 2018-05-22 | 重庆飞亚实业有限公司 | Chafing dish red oil bottom material and its processing technology |
| CN108208204A (en) * | 2016-12-14 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | A kind of flavouring adds the fat or oil composition of color |
| CN109090545A (en) * | 2017-06-20 | 2018-12-28 | 李建洪 | A kind of sizing chafing dish product |
| CN109090544A (en) * | 2017-06-20 | 2018-12-28 | 李建洪 | A kind of sizing chafing dish product processes process |
| CN109170786A (en) * | 2018-10-08 | 2019-01-11 | 宁夏草原阿妈食品有限公司 | A kind of assembly packaging chafing dish bottom flavorings and its preparation process |
| CN110301614A (en) * | 2019-08-15 | 2019-10-08 | 内蒙古红太阳食品有限公司 | The intermittent medium-low temperature extraction soup for chafing dish of one kind and its preparation process |
| CN111418806A (en) * | 2020-04-16 | 2020-07-17 | 幺麻子食品股份有限公司 | Green rattan pepper special hotpot condiment and preparation process thereof |
| CN111567778A (en) * | 2020-05-29 | 2020-08-25 | 江苏美鑫食品科技有限公司 | Preparation process of slag-free hotpot condiment |
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| CN103621967A (en) * | 2013-11-18 | 2014-03-12 | 北京新辣道餐饮管理有限公司 | Preparation method of emulsified hotpot seasoning |
| CN103621967B (en) * | 2013-11-18 | 2014-12-17 | 北京新辣道餐饮管理有限公司 | Preparation method of emulsified hotpot seasoning |
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| CN103637154B (en) * | 2013-12-17 | 2015-05-13 | 宁夏红山河食品股份有限公司 | Slag-free hotpot condiment and preparation method thereof |
| CN105192648A (en) * | 2015-08-18 | 2015-12-30 | 四川麻辣空间食品有限公司 | Process for producing non-slag edible vegetable oil hotpot condiment |
| CN108208204B (en) * | 2016-12-14 | 2022-06-10 | 丰益(上海)生物技术研发中心有限公司 | Oil composition for enhancing aroma and coloring |
| CN108208204A (en) * | 2016-12-14 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | A kind of flavouring adds the fat or oil composition of color |
| CN106880020A (en) * | 2017-04-25 | 2017-06-23 | 重庆鼻祖食品有限公司 | A kind of ecosystem bottom flavorings of spicy chaffy dish |
| CN109090544A (en) * | 2017-06-20 | 2018-12-28 | 李建洪 | A kind of sizing chafing dish product processes process |
| CN109090545A (en) * | 2017-06-20 | 2018-12-28 | 李建洪 | A kind of sizing chafing dish product |
| CN108056448A (en) * | 2017-11-27 | 2018-05-22 | 重庆飞亚实业有限公司 | Chafing dish red oil bottom material and its processing technology |
| CN109170786A (en) * | 2018-10-08 | 2019-01-11 | 宁夏草原阿妈食品有限公司 | A kind of assembly packaging chafing dish bottom flavorings and its preparation process |
| CN110301614A (en) * | 2019-08-15 | 2019-10-08 | 内蒙古红太阳食品有限公司 | The intermittent medium-low temperature extraction soup for chafing dish of one kind and its preparation process |
| CN111418806A (en) * | 2020-04-16 | 2020-07-17 | 幺麻子食品股份有限公司 | Green rattan pepper special hotpot condiment and preparation process thereof |
| CN111567778A (en) * | 2020-05-29 | 2020-08-25 | 江苏美鑫食品科技有限公司 | Preparation process of slag-free hotpot condiment |
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