CN103976332A - Nutritional seasoning powder and preparation method thereof - Google Patents
Nutritional seasoning powder and preparation method thereof Download PDFInfo
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- CN103976332A CN103976332A CN201410147162.8A CN201410147162A CN103976332A CN 103976332 A CN103976332 A CN 103976332A CN 201410147162 A CN201410147162 A CN 201410147162A CN 103976332 A CN103976332 A CN 103976332A
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- seasoning powder
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- nutritional seasoning
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- 239000000843 powder Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000016709 nutrition Nutrition 0.000 title abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 9
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 9
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 9
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 9
- 240000007228 Mangifera indica Species 0.000 claims abstract description 9
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 9
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 241000209035 Ilex Species 0.000 claims abstract description 7
- 235000003332 Ilex aquifolium Nutrition 0.000 claims abstract description 7
- 235000002296 Ilex sandwicensis Nutrition 0.000 claims abstract description 7
- 235000002294 Ilex volkensiana Nutrition 0.000 claims abstract description 7
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 7
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 7
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 7
- 241000405414 Rehmannia Species 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 239000000312 peanut oil Substances 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 4
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 4
- 239000004310 lactic acid Substances 0.000 claims abstract description 4
- 235000008935 nutritious Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241001520927 Phaenosperma Species 0.000 claims description 8
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 7
- 244000189799 Asimina triloba Species 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 6
- 240000006063 Averrhoa carambola Species 0.000 claims description 6
- 235000010082 Averrhoa carambola Nutrition 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 235000009467 Carica papaya Nutrition 0.000 claims description 6
- 240000005373 Panax quinquefolius Species 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 244000197580 Poria cocos Species 0.000 claims description 6
- 235000008599 Poria cocos Nutrition 0.000 claims description 6
- 241000353135 Psenopsis anomala Species 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 239000000853 adhesive Substances 0.000 claims description 6
- 230000001070 adhesive effect Effects 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 206010049713 Tongue dry Diseases 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000003213 activating effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 235000002567 Capsicum annuum Nutrition 0.000 abstract 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 241001520915 Phaenosperma globosum Species 0.000 abstract 1
- 241000405217 Viola <butterfly> Species 0.000 abstract 1
- 229930003268 Vitamin C Natural products 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000002175 menstrual effect Effects 0.000 abstract 1
- 235000019154 vitamin C Nutrition 0.000 abstract 1
- 239000011718 vitamin C Substances 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241001106476 Violaceae Species 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 235000015097 nutrients Nutrition 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses nutritional seasoning powder and a preparation method thereof, and the nutritional seasoning powder is characterized by being prepared from the following raw materials by weight: 3-4 parts of chrysanthemum, 4-5 parts of pumpkin flower, 3-4 parts of fructus alpiniae oxyphyllae, 4-5 parts of roughhaired holly root, 2-3 parts of rehmannia leaf, 1-2 parts of viola formosana, 2-3 parts of phaenosperma globosa, 5-6 parts of banana, 6-8 parts of mango, 4-5 parts of wax gourd, 3-4 parts of dried ballonflower, 3-4 parts of garlic, 30-33 parts of capsicum annuum, 20-22 parts of liquor, 60-65 parts of Chinese prickly ash, 24-26 parts of wheat flour, 2-3 parts of peanut oil, 0.2-0.3 part of lactic acid bacteria and 5-6 parts of a nutrition additive. The nutritional seasoning powder is rich in fragrance, unique in flavor and rich in nutrition, the nutritional seasoning powder is added with the mango, wax gourd, and other fruits and vegetables to increase vitamin C content of the nutritional seasoning powder, the wheat flour increases the protein content of the nutritional seasoning powder; in addition, the nutritional seasoning powder also contains a variety of herbal ingredients, and has the effects of calming liver, improving eyesight, activating blood, restoring menstrual flow and tonifying spleen by regular consumption .
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of nutritious flavouring powder and preparation method thereof.
Background technology
People often increase the color of dish in daily life with flavouring, promote appetite.At present, the flavouring of selling on market is of a great variety, but it only possesses seasoning function mostly, and nutrition is single, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of nutritious flavouring powder and preparation method thereof, the present invention has aromatic flavour, the feature of nutrient health.
The technical solution adopted in the present invention is:
A nutritious flavouring powder, is characterized in that being made by the raw material of following weight portion:
Chrysanthemum 3-4, pumpkin are spent 4-5, fructus alpiniae oxyphyllae 3-4, scaly holly root 4-5, adhesive rehmannia leaf 2-3, shrimp shell money 1-2, globose phaenosperma herb 2-3, banana 5-6, mango 6-8, wax gourd 4-5, tongue dry 3-4, garlic 3-4, pimento 30-33, white wine 20-22, Chinese prickly ash 60-65, wheat flour 24-26, peanut oil 2-3, lactic acid bacteria 0.2-0.3, nourishing additive agent 5-6;
Described nourishing additive agent is made by following raw materials in part by weight: Poria cocos 1-1.2, American Ginseng 1.3-1.4, root of kudzu vine 1-1.1, pawpaw seeds 0.9-1.3, ternip 9-10, carambola 10-11, kidney bean 5-6, shelled melon seed 7-8;
Preparation method is: (1) gets ternip, carambola pulp, adds 2-3 water making beating doubly, adds Poria cocos, American Ginseng, the root of kudzu vine, pawpaw seeds sealing to soak 8-10 hour in gained slurries, and filter cleaner, collects filtrate;
(2) pull out after kidney bean, shelled melon seed being added to the little fiery infusion 20-25 of filtrate minute, pulverize after drying, obtains.
The preparation method of described nutritious flavouring powder, is characterized in that comprising the following steps:
(1) chrysanthemum, pumpkin are spent, fructus alpiniae oxyphyllae, scaly holly root, adhesive rehmannia leaf, shrimp shell money, globose phaenosperma herb add 5-6 water slow fire boiling 40-50 minute doubly, isolated by filtration, obtains the dregs of a decoction and liquid;
(2) by pimento chopping, add the sealing of liquid, white wine and soak after 7-8 hour and pull out, after drying, pulverize;
(3) get banana, mango, wax gourd pulp, mix with garlic, as many again water making beating, filter cleaner, gained Juice accesses lactobacillus-fermented 3-4 hour at 35-38 ℃, then the spray-dried powder of making;
(4) Chinese prickly ash is sent into oil cauldron, after fried perfume (or spice), pull out and drain, pulverize, obtains zanthoxylum powder;
(5) in pot, pour peanut oil into, big fire heating, when rusting to sixty percent is ripe, pour wheat flour into, little fire heating, the 10-15 minute that stir-fries, then adds the dregs of a decoction, zanthoxylum powder, discharging after continuing to stir-fry 15-20 minute, the dregs of a decoction are screened out, and gained material mixes and mixes thoroughly with step (2), (3) gained material and leftover materials, obtains.
Shrimp shell money in the present invention is the herb of Violaceae plant Taiwan violet, and globose phaenosperma herb is the herb of grass globose phaenosperma herb.
Beneficial effect of the present invention is:
Toppings aromatic flavour of the present invention, unique flavor, and nutritious, the fruits and vegetables such as the mango wherein adding, wax gourd have improved Vit C contents of the present invention, wheat flour has improved protein content of the present invention, in addition, the present invention also contains multiple medicinal herb components, often the edible effect that can reach flat liver improving eyesight, activating blood to promote menstruation, invigorating the spleen.
The specific embodiment
A nutritious flavouring powder, it is characterized in that by following weight portion (kilogram) raw material make:
Chrysanthemum 3, pumpkin spend 4, fructus alpiniae oxyphyllae 4, scaly holly root 4, adhesive rehmannia leaf 2, shrimp shell money 2, globose phaenosperma herb 3, banana 5, mango 8, wax gourd 5, tongue are dry 4, garlic 3, pimento 33, white wine 22, Chinese prickly ash 65, wheat flour 26, peanut oil 2, lactic acid bacteria 0.2-0.3, nourishing additive agent 5-6;
Described nourishing additive agent by following weight portion (kilogram) raw material makes: Poria cocos 1.2, American Ginseng 1.4, the root of kudzu vine 1.1, pawpaw seeds 1.3, ternip 10, carambola 11, kidney bean 5, shelled melon seed 8;
Preparation method is: (1) gets ternip, carambola pulp, adds 2-3 water making beating doubly, adds Poria cocos, American Ginseng, the root of kudzu vine, pawpaw seeds sealing to soak 8-10 hour in gained slurries, and filter cleaner, collects filtrate;
(2) pull out after kidney bean, shelled melon seed being added to the little fiery infusion 20-25 of filtrate minute, pulverize after drying, obtains.
The preparation method of described nutritious flavouring powder, comprises the following steps:
(1) chrysanthemum, pumpkin are spent, fructus alpiniae oxyphyllae, scaly holly root, adhesive rehmannia leaf, shrimp shell money, globose phaenosperma herb add 5-6 water slow fire boiling 40-50 minute doubly, isolated by filtration, obtains the dregs of a decoction and liquid;
(2) by pimento chopping, add the sealing of liquid, white wine and soak after 7-8 hour and pull out, after drying, pulverize;
(3) get banana, mango, wax gourd pulp, mix with garlic, as many again water making beating, filter cleaner, gained Juice accesses lactobacillus-fermented 3-4 hour at 35-38 ℃, then the spray-dried powder of making;
(4) Chinese prickly ash is sent into oil cauldron, after fried perfume (or spice), pull out and drain, pulverize, obtains zanthoxylum powder;
(5) in pot, pour peanut oil into, big fire heating, when rusting to sixty percent is ripe, pour wheat flour into, little fire heating, the 10-15 minute that stir-fries, then adds the dregs of a decoction, zanthoxylum powder, discharging after continuing to stir-fry 15-20 minute, the dregs of a decoction are screened out, and gained material mixes and mixes thoroughly with step (2), (3) gained material and leftover materials, obtains.
Claims (2)
1. a nutritious flavouring powder, is characterized in that being made by the raw material of following weight portion:
Chrysanthemum 3-4, pumpkin are spent 4-5, fructus alpiniae oxyphyllae 3-4, scaly holly root 4-5, adhesive rehmannia leaf 2-3, shrimp shell money 1-2, globose phaenosperma herb 2-3, banana 5-6, mango 6-8, wax gourd 4-5, tongue dry 3-4, garlic 3-4, pimento 30-33, white wine 20-22, Chinese prickly ash 60-65, wheat flour 24-26, peanut oil 2-3, lactic acid bacteria 0.2-0.3, nourishing additive agent 5-6;
Described nourishing additive agent is made by following raw materials in part by weight: Poria cocos 1-1.2, American Ginseng 1.3-1.4, root of kudzu vine 1-1.1, pawpaw seeds 0.9-1.3, ternip 9-10, carambola 10-11, kidney bean 5-6, shelled melon seed 7-8;
Preparation method is: (1) gets ternip, carambola pulp, adds 2-3 water making beating doubly, adds Poria cocos, American Ginseng, the root of kudzu vine, pawpaw seeds sealing to soak 8-10 hour in gained slurries, and filter cleaner, collects filtrate;
(2) pull out after kidney bean, shelled melon seed being added to the little fiery infusion 20-25 of filtrate minute, pulverize after drying, obtains.
2. the preparation method of nutritious flavouring powder according to claim 1, is characterized in that comprising the following steps:
(1) chrysanthemum, pumpkin are spent, fructus alpiniae oxyphyllae, scaly holly root, adhesive rehmannia leaf, shrimp shell money, globose phaenosperma herb add 5-6 water slow fire boiling 40-50 minute doubly, isolated by filtration, obtains the dregs of a decoction and liquid;
(2) by pimento chopping, add the sealing of liquid, white wine and soak after 7-8 hour and pull out, after drying, pulverize;
(3) get banana, mango, wax gourd pulp, mix with garlic, as many again water making beating, filter cleaner, gained Juice accesses lactobacillus-fermented 3-4 hour at 35-38 ℃, then the spray-dried powder of making;
(4) Chinese prickly ash is sent into oil cauldron, after fried perfume (or spice), pull out and drain, pulverize, obtains zanthoxylum powder;
(5) in pot, pour peanut oil into, big fire heating, when rusting to sixty percent is ripe, pour wheat flour into, little fire heating, the 10-15 minute that stir-fries, then adds the dregs of a decoction, zanthoxylum powder, discharging after continuing to stir-fry 15-20 minute, the dregs of a decoction are screened out, and gained material mixes and mixes thoroughly with step (2), (3) gained material and leftover materials, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410147162.8A CN103976332A (en) | 2014-04-14 | 2014-04-14 | Nutritional seasoning powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410147162.8A CN103976332A (en) | 2014-04-14 | 2014-04-14 | Nutritional seasoning powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103976332A true CN103976332A (en) | 2014-08-13 |
Family
ID=51268703
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410147162.8A Pending CN103976332A (en) | 2014-04-14 | 2014-04-14 | Nutritional seasoning powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976332A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661511A (en) * | 2016-01-20 | 2016-06-15 | 马建民 | Nutritional seasoning powder and preparation method thereof |
| CN107712797A (en) * | 2017-09-30 | 2018-02-23 | 龚晓芳 | A kind of garlic flavor powder and preparation method thereof |
| CN107736598A (en) * | 2017-09-30 | 2018-02-27 | 龚晓芳 | A kind of preparation method of garlic leaf soup stock |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005015684A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Method for preparing vegetable flavor |
| CN102058085A (en) * | 2010-07-23 | 2011-05-18 | 赵广钧 | Curry condiment and preparation process thereof |
| CN102326755A (en) * | 2010-07-13 | 2012-01-25 | 浙江万里学院 | Processing method of lactic acid fermented mustard powder flavoring |
| CN103519118A (en) * | 2013-09-26 | 2014-01-22 | 段芝梅 | Summer heat-relieving heat-lowering composite block soup condiment and preparation method thereof |
-
2014
- 2014-04-14 CN CN201410147162.8A patent/CN103976332A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005015684A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Method for preparing vegetable flavor |
| CN102326755A (en) * | 2010-07-13 | 2012-01-25 | 浙江万里学院 | Processing method of lactic acid fermented mustard powder flavoring |
| CN102058085A (en) * | 2010-07-23 | 2011-05-18 | 赵广钧 | Curry condiment and preparation process thereof |
| CN103519118A (en) * | 2013-09-26 | 2014-01-22 | 段芝梅 | Summer heat-relieving heat-lowering composite block soup condiment and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661511A (en) * | 2016-01-20 | 2016-06-15 | 马建民 | Nutritional seasoning powder and preparation method thereof |
| CN107712797A (en) * | 2017-09-30 | 2018-02-23 | 龚晓芳 | A kind of garlic flavor powder and preparation method thereof |
| CN107736598A (en) * | 2017-09-30 | 2018-02-27 | 龚晓芳 | A kind of preparation method of garlic leaf soup stock |
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Application publication date: 20140813 |