CN103876092A - Compound seasoning used for stewing pork - Google Patents
Compound seasoning used for stewing pork Download PDFInfo
- Publication number
- CN103876092A CN103876092A CN201210560658.9A CN201210560658A CN103876092A CN 103876092 A CN103876092 A CN 103876092A CN 201210560658 A CN201210560658 A CN 201210560658A CN 103876092 A CN103876092 A CN 103876092A
- Authority
- CN
- China
- Prior art keywords
- parts
- pork
- stewing
- compound seasoning
- dried orange
- 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
- 235000015277 pork Nutrition 0.000 title claims abstract description 40
- 150000001875 compounds Chemical class 0.000 title claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 10
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 9
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 241000522254 Cassia Species 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 239000000470 constituent Substances 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 239000001702 nutmeg Substances 0.000 abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 abstract description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 240000009023 Myrrhis odorata Species 0.000 abstract 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 244000062241 Kaempferia galanga Species 0.000 abstract 1
- 235000013421 Kaempferia galanga Nutrition 0.000 abstract 1
- 241000159443 Myrcia Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 241000208293 Capsicum Species 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000013547 stew Nutrition 0.000 description 3
- 241000498779 Myristica Species 0.000 description 2
- 241001627955 Tetraodon lineatus Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010000077 Abdominal mass Diseases 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003414 extremity Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000007920 subcutaneous administration Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000010792 warming 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to compound seasoning used for stewing pork. The compound seasoning comprises following components by weight: 20-30 parts of anise, 11-15 parts of Chinese prickly ash, 4-8 parts of fennel, 3-6 parts of cinnamon, 3-6 parts of nutmeg, 0.5-2 of hot pepper, 1-3 parts of radix angelica, 1-6 parts of galangal, 4-8 parts of licorice, 4-8 parts of myrcia, 5-15 parts of monosodium glutamate and 15-25 parts of dried orange peel. The compound seasoning comprises the Chinese prickly ash, the anise, the dried orange peel, the fennel, the hot pepper, the nutmeg, and the like. The content of each component can allow the stewed pork to preserve original nutrition value and to be more delicious. The compound seasoning is convenient to use and low in cost, brings convenience to the fast-paced life of people and saves the living cost of people.
Description
Technical field
The invention belongs to field of food, relate to a kind of flavoring, especially a kind of pork compound seasoner of stewing.
Background technology
Pork has another name called globefish meat, is the meat of one of Some Livestock, porcine animals man pig.Its property sweet-salty is flat, contains the compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron.Pork is the main non-staple food of daily life, has qi-restoratives and keeps fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin.All weak, postpartum after being ill, the deficiency of blood, face were yellowly won thin person, all can with the product of making nutritious tonifying.
In poultry meat, the protein content of pork is minimum, and fat content is the highest.Thin pork is higher containing protein, and every 100 grams can contain the protein up to 29 grams, fatty 6 grams.Through boil stew after, the fat content of pork also can reduce.Pork also contains abundant Cobastab., can make health feel more to have strength.Pork can also provide the aliphatic acid of needed by human.The sweet one-tenth of pork nature and flavor, nourshing Yin and drynsessmoistening prescription, ferroheme (Organic Iron) can be provided and promote the cysteine that iron absorbs, can improve hypoferric anemia.Pork chop enriching yin, pork tripe qi-restoratives damages, strengthening the spleen and stomach.
Pork is one of animal food important on current people's dining table.Because pork fiber is comparatively soft, connective tissue is less, contains fat between more flesh in musculature, and therefore, after cooking processing, meat flavour is delicious especially.People conventionally can add and adjust leaf material to carry out seasoning stewing when pork, but the more difficult assurance of addition of various condiment, and the pork taste stewing is not delicious, has affected people's appetite, are unfavorable for that people's is healthy.Meanwhile, due to the quickening of people's rhythm of life, people do not have time enough to go constantly to study the suitableeest addition of various flavorings yet.
By retrieval, do not find patent publication us related with the present patent application.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of easy to use, delicious flavour and nutritious stewed pork compound seasoner are provided.
The technical scheme that the present invention realizes object is:
A kind of pork compound seasoner of stewing, its constituent and parts by weight are:
Anistree 20 ~ 30 parts;
11 ~ 15 parts, Chinese prickly ash;
4 ~ 8 parts of fennel seeds;
3 ~ 6 parts of Chinese cassia trees;
3 ~ 6 parts of nutmegs;
0.5 ~ 2 part, capsicum;
1 ~ 3 part of the root of Dahurain angelica;
1 ~ 6 part of cool ginger;
4 ~ 8 parts, Radix Glycyrrhizae;
4 ~ 8 parts of spiceleafs;
5 ~ 15 parts of monosodium glutamates;
15 ~ 25 parts of dried orange peels.
And, stewed pork compound seasoner as above, its constituent and parts by weight are:
Anistree 25 parts;
13 parts, Chinese prickly ash;
6 parts of fennel seeds;
5 parts of Chinese cassia trees;
5 parts of nutmegs;
1 part, capsicum;
2 parts of the roots of Dahurain angelica;
3 parts of cool ginger;
5 parts, Radix Glycyrrhizae;
5 parts of spiceleafs;
10 parts of monosodium glutamates;
20 parts of dried orange peels.
Advantage of the present invention and beneficial effect are:
1, the present invention stewes pork with containing the components such as Chinese prickly ash, anise, dried orange peel, fennel seeds, capsicum, nutmeg in compound seasoner, and the content of each component makes the pork stewing out not only keep the original nutritive value of pork, and make the delicious flavour of pork, and this compound seasoner is easy to use, with low cost, not only bring facility for the allegro life of people, and saved people's living cost.
2, the present invention stewes the contained volatile oil of nutmeg in compound seasoner for pork, can promote on a small quantity secretion and the gastrointestinal peristalsis of gastric juice, and has the effect of whetting the appetite and promoting appetite, dissipate-swelling pain relieving, while making flavoring, can remove peculiar smell, increase pungent perfume (or spice); It is supporing yang that Chinese cassia tree can be mended fire, let the fire back to its origin, eliminating cold to stop pain, activating blood to promote menstruation; Warming spleen and stomach, removing internal cold, promoting blood circulation.Control the Yang-function insufficiency of kidneyzang, the cold weak pulse of limb, yang depletion collapse, stomachache is had loose bowels, and cold hernia is to globefish, waist knee crymodynia, through closing abdominal mass, cloudy subcutaneous ulcer, streamer, and empty sun is more floating, heat in the upper and cold in the lower, therefore, these two kinds of components also have powerful health-care effect in the taste of giving stewed pork deliciousness, therefore, make after adding this compound seasoning when pork the tonic effect of pork can be larger stewing, more be beneficial to people's health, promote longevity.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
If no special instructions, the reagent using in the present invention is conventional reagent; If no special instructions, the method using is conventional method.
A kind of pork compound seasoner of stewing, its constituent and parts by weight are:
Anistree 20 ~ 30 parts;
11 ~ 15 parts, Chinese prickly ash;
4 ~ 8 parts of fennel seeds;
3 ~ 6 parts of Chinese cassia trees;
3 ~ 6 parts of nutmegs;
0.5 ~ 2 part, capsicum;
1 ~ 3 part of the root of Dahurain angelica;
1 ~ 6 part of cool ginger;
4 ~ 8 parts, Radix Glycyrrhizae;
4 ~ 8 parts of spiceleafs;
5 ~ 15 parts of monosodium glutamates;
15 ~ 25 parts of dried orange peels.
Stewed pork as above by the preparation method of compound seasoner is: after each raw material components is weighed, mix, shake sub-sieve, the raw material components after sub-sieve carries out microwave disinfection, the dress inner bag of then weighing, the processing of then inner bag being cased.
Embodiment 1
A kind of pork compound seasoner of stewing, its constituent and parts by weight are:
Anistree 20 ~ 30 g;
Chinese prickly ash 11 ~ 15 g;
Fennel seeds 4 ~ 8 g;
Chinese cassia tree 3 ~ 6 g;
Nutmeg 3 ~ 6 g;
Capsicum 0.5 ~ 2 g;
The root of Dahurain angelica 1 ~ 3 g;
Cool ginger 1 ~ 6 g;
Radix Glycyrrhizae 4 ~ 8 g;
Spiceleaf 4 ~ 8 g;
Monosodium glutamate 5 ~ 15 g;
Dried orange peel 15 ~ 25 g.
Stewed pork as above by the preparation method of compound seasoner is: after each raw material components is weighed, mix, shake sub-sieve, the raw material components after sub-sieve carries out microwave disinfection, the dress inner bag of then weighing, the processing of then inner bag being cased.
Embodiment 2
A kind of pork compound seasoner of stewing, its constituent and parts by weight are:
Anistree 25 g;
Chinese prickly ash 13 g;
Fennel seeds 6 g;
Chinese cassia tree 5 g;
Nutmeg 5g;
Capsicum 1 g;
The root of Dahurain angelica 2 g;
Cool ginger 3 g;
Radix Glycyrrhizae 5g;
Spiceleaf 5 g;
Monosodium glutamate 10 g;
Dried orange peel 20 g.
Stewed pork as above by the preparation method of compound seasoner is: after each raw material components is weighed, mix, shake sub-sieve, the raw material components after sub-sieve carries out microwave disinfection, the dress inner bag of then weighing, the processing of then inner bag being cased.
Embodiment 3
A kind of pork compound seasoner of stewing, its constituent and parts by weight are:
Anistree 30 g;
Chinese prickly ash 15 g;
Fennel seeds 8 g;
Chinese cassia tree 6 g;
Nutmeg 6 g;
Capsicum 2 g;
The root of Dahurain angelica 3 g;
Cool ginger 6 g;
Radix Glycyrrhizae 8 g;
Spiceleaf 8 g;
Monosodium glutamate 15 g;
Dried orange peel 25 g.
Stewed pork as above by the preparation method of compound seasoner is: after each raw material components is weighed, mix, shake sub-sieve, the raw material components after sub-sieve carries out microwave disinfection, the dress inner bag of then weighing, the processing of then inner bag being cased.
Claims (2)
1. a stewed pork compound seasoner, is characterized in that: its constituent and parts by weight are:
Anistree 20 ~ 30 parts;
11 ~ 15 parts, Chinese prickly ash;
4 ~ 8 parts of fennel seeds;
3 ~ 6 parts of Chinese cassia trees;
3 ~ 6 parts of nutmegs;
0.5 ~ 2 part, capsicum;
1 ~ 3 part of the root of Dahurain angelica;
1 ~ 6 part of cool ginger;
4 ~ 8 parts, Radix Glycyrrhizae;
4 ~ 8 parts of spiceleafs;
5 ~ 15 parts of monosodium glutamates;
15 ~ 25 parts of dried orange peels.
2. stewed pork compound seasoner according to claim 1, is characterized in that: its constituent and parts by weight are:
Anistree 25 parts;
13 parts, Chinese prickly ash;
6 parts of fennel seeds;
5 parts of Chinese cassia trees;
5 parts of nutmegs;
1 part, capsicum;
2 parts of the roots of Dahurain angelica;
3 parts of cool ginger;
5 parts, Radix Glycyrrhizae;
5 parts of spiceleafs;
10 parts of monosodium glutamates;
20 parts of dried orange peels.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210560658.9A CN103876092A (en) | 2012-12-19 | 2012-12-19 | Compound seasoning used for stewing pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210560658.9A CN103876092A (en) | 2012-12-19 | 2012-12-19 | Compound seasoning used for stewing pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103876092A true CN103876092A (en) | 2014-06-25 |
Family
ID=50945477
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210560658.9A Pending CN103876092A (en) | 2012-12-19 | 2012-12-19 | Compound seasoning used for stewing pork |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103876092A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262649A (en) * | 2016-08-13 | 2017-01-04 | 沈阳含饴食品有限公司 | A kind of stewing seasoning and preparation method |
| CN107432430A (en) * | 2017-08-28 | 2017-12-05 | 宁夏甏菜文化传播有限公司 | Hypoglycemic stewed chicken, stewed beef material |
| CN108936545A (en) * | 2018-07-06 | 2018-12-07 | 河南百缘康药业有限公司 | One kind is cooked meat condiment |
-
2012
- 2012-12-19 CN CN201210560658.9A patent/CN103876092A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262649A (en) * | 2016-08-13 | 2017-01-04 | 沈阳含饴食品有限公司 | A kind of stewing seasoning and preparation method |
| CN107432430A (en) * | 2017-08-28 | 2017-12-05 | 宁夏甏菜文化传播有限公司 | Hypoglycemic stewed chicken, stewed beef material |
| CN108936545A (en) * | 2018-07-06 | 2018-12-07 | 河南百缘康药业有限公司 | One kind is cooked meat condiment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103504323B (en) | The preparation method of spicy dried beef | |
| CN101658307B (en) | Method for producing air-dried fish with crisp bones | |
| CN102551014B (en) | Seasoning | |
| CN103099236B (en) | Method for processing mushroom-flavor goose and mushroom-flavor goose | |
| CN103535596B (en) | One is rich in diet fiber health-care powder and preparation method thereof | |
| CN103652509A (en) | Steamed bun filled with soup | |
| CN104489747A (en) | Flavored eggs with yellow peach flavor and preparation method of flavored eggs | |
| CN103005303B (en) | Method for making health-care rice noodles | |
| CN104856082A (en) | A preparation method of nut and fruit roasted duck legs | |
| CN104273298A (en) | Jasmine beauty and health tea and preparation method thereof | |
| CN105053937A (en) | Seasoner for pork rib stewing | |
| CN105053936A (en) | Condiment for stewing hen | |
| CN103783471A (en) | Health-care meat stewing material | |
| CN104432051A (en) | Health paste product with functions of tonifying kidney and invigorating hair | |
| CN105962085A (en) | Preparation method of soybean and polished glutinous rice kalidium cuspidatum | |
| CN102132856A (en) | Seasoning | |
| CN104222986A (en) | Hotpot condiment and preparation method thereof | |
| CN104106796A (en) | Fat-reducing healthcare honey tea powder and processing method thereof | |
| CN100398007C (en) | High calsium multivitamin flavouring and its manufacturing method | |
| CN102987325A (en) | Condiment for preparing chicken product | |
| CN103876092A (en) | Compound seasoning used for stewing pork | |
| CN103876088A (en) | Composite seasoning for stewing beef | |
| CN102805111A (en) | Plant medicament for preventing and treating mustard aphids | |
| CN102987170A (en) | Seasoning for manufacturing pork food | |
| CN105285917A (en) | Making method of organic condiment namely fried bean sauce which is compounded from purely natural spices and rich in protein starch |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140625 |