CN104172052A - Cumin mutton chop flavor seasoning powder and processing method thereof - Google Patents
Cumin mutton chop flavor seasoning powder and processing method thereof Download PDFInfo
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- CN104172052A CN104172052A CN201410346701.0A CN201410346701A CN104172052A CN 104172052 A CN104172052 A CN 104172052A CN 201410346701 A CN201410346701 A CN 201410346701A CN 104172052 A CN104172052 A CN 104172052A
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- 235000007129 Cuminum cyminum Nutrition 0.000 title claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 244000304337 Cuminum cyminum Species 0.000 title claims 7
- 241000383638 Allium nigrum Species 0.000 claims abstract description 19
- 235000015097 nutrients Nutrition 0.000 claims abstract description 14
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- 241000208688 Eucommia Species 0.000 claims abstract description 7
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- 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 abstract description 7
- 239000001387 apium graveolens Substances 0.000 claims abstract description 7
- 239000010495 camellia oil Substances 0.000 claims abstract description 7
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 5
- 239000011575 calcium Substances 0.000 claims abstract description 5
- 235000014360 Punica granatum Nutrition 0.000 claims description 15
- 241000425037 Toona sinensis Species 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
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- 238000004537 pulping Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
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- 244000241838 Lycium barbarum Species 0.000 claims description 6
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- 235000013599 spices Nutrition 0.000 claims description 6
- 102000008186 Collagen Human genes 0.000 claims description 3
- 108010035532 Collagen Proteins 0.000 claims description 3
- 241000251511 Holothuroidea Species 0.000 claims description 3
- 240000003444 Paullinia cupana Species 0.000 claims description 3
- 235000000556 Paullinia cupana Nutrition 0.000 claims description 3
- 244000299461 Theobroma cacao Species 0.000 claims description 3
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 229920001436 collagen Polymers 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
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- 244000294611 Punica granatum Species 0.000 claims 5
- 241000510672 Cuminum Species 0.000 abstract description 23
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000021168 barbecue Nutrition 0.000 abstract description 4
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- 235000019687 Lamb Nutrition 0.000 abstract description 2
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- 235000011888 snacks Nutrition 0.000 abstract description 2
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- 244000271246 Cedrela sinensis Species 0.000 abstract 1
- 235000011783 Cedrela sinensis Nutrition 0.000 abstract 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
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- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 235000008104 Prunus humilis Nutrition 0.000 abstract 1
- 241000057271 Prunus humilis Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000219991 Lythraceae Species 0.000 description 10
- 238000005516 engineering process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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
- 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
- A23L27/26—Meat flavours
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses cumin mutton chop flavor seasoning powder and a processing method thereof. The cumin mutton chop flavor seasoning powder is prepared from the following raw materials: tender cedrela sinensis leaves, proper amount of camellia oil, celery seed powder, cumin, mutton, shrimp shell meal, kelp micro powder, medicine Terminalia leaves, schizonepeta, prunus humilis bunge leaves, eucommia staminate flower tea, crested ginger powder, table salt, powdered soy, rock candy powder, hawthorn sauce, cumin grease, cooking wine and a black garlic nutrient solution. The cumin mutton chop flavor seasoning powder integrates mutton chops and cumin barbecue flavor, is fragrant, fine and smooth, tastes salty sweet, is unique in flavor, is rich in nutrition, is suitable for the fields of leisure snack foods, lamb, barbecue and the like, is reasonable in compatibility, whets appetite, facilitates digestion, can supply calcium, invigorate bones, and is beneficial to health of people.
Description
Technical field
The present invention relates to a kind of cumin mutton chop flavor seasoning powder and processing method thereof, belong to food processing technology field.
Background technology
Flavouring extensive use in diet, culinary art and food processing, for improve taste of food and there is raw meat, except having a strong smell, separate the product of the effects such as greasy, flavouring, increasing are fresh, can increase the color of dish, promote appetite, be of value to the accesary foods of health.Traditional flavoring mainly be take the single varieties such as salt, vinegar, soy sauce, sugar as main, and along with the development of industry, and flavouring presents obviously towards product diversification, the trend of composite natral, nutrient health future development.
Summary of the invention
The object of the present invention is to provide a kind of cumin mutton chop flavor seasoning powder and processing method thereof, cater to more consumers' needs.
For achieving the above object, the technical solution used in the present invention is as follows:
A cumin mutton chop flavor seasoning powder is to be made by the raw material of following weight parts:
Chinese toon tender leaf 8-10, camellia oil are appropriate, celery seed powder 0.5-1, cumin 0.5-1, mutton 15-20, shrimp shell meal 5-8, Micronized kelp 6-8, medicine terminalia leaf 0.2-0.3, schizonepeta 0.2-0.3, leaf of GAIGUO 0.2-0.3, eucommia Bark male flower 0.2-0.3, a phoenix Jiang Fenmo 8-10, salt 40-50, powdered soy 4-8, candy sugar powder 3-5, haw pulp 10-20, cumin grease 0.4-0.6, cooking wine 20-30, black garlic nutrient solution 8-12;
Described black garlic nutrient solution is comprised of the raw material of following weight portion: black garlic 20-40, sea cucumber peptide 1-2, jujube leaf tea 5-10, cocoa power 2-4, collagen 3-5, Guarana powder 2-4, northern Chinese caterpillar fungus 1-3, wizened bacterium 3-5, black matrimony vine 3-5, jerusalem artichoke 4-6, fructus rosae 5-8, fragile blueberry fruit 4-6, pomegranate wine are appropriate;
Described black garlic nutrient solution processing method be: a, northern Chinese caterpillar fungus, wizened bacterium, black matrimony vine, jerusalem artichoke, fructus rosae, fragile blueberry fruit removal of impurities are cleaned to freezing crushing to 10-20 order, add in 10-20 times of pomegranate wine and soak 10-15 days, filter and remove residue, obtains pomegranate medicinal liquor; B, jujube leaf tea is added to suitable quantity of water extract 2-3 time, merging extract, adds black garlic, boil to ripe perfume (or spice), and the pulping of milling, after press filtration, filter residue adds appropriate pomegranate medicinal liquor pulping again, and press filtration is removed slag, and merging filtrate mixes with pomegranate medicinal liquor and other surplus stocks, obtains.
The processing method of described cumin mutton chop flavor seasoning powder, comprises the following steps:
(1), by Chinese toon tender leaf mire water 1-2 minute, pull out put into light salt brine cooling after, grind pulping Chinese toon slurry mud, by mutton removal of impurities stripping and slicing, add clear water and boil, remove watery blood, foreign material, pull out to rinse well and cut into sheet, with add a phoenix Jiang Fenmo, candy sugar powder, cumin grease, black garlic nutrient solution, cooking wine tumbling even, enter cage and steam and to juice, receive dryly, be stranding into gruel, rub and mix evenly with Chinese toon slurry mud, haw pulp, shrimp shell meal, Micronized kelp, salt, compacting, section, obtain mutton dough sheet;
(2), medicine terminalia leaf, schizonepeta, calcium fruit, eucommia Bark male flower are added to 6-10 times of decocting and boil 1-2 hour, filter and remove residue, filtrate spraying is dry, obtains health-care powder;
(3), by celery seed powder, the dry perfume (or spice) of frying out of cumin, then refine the order to 80-100, be evenly coated with and spill to mutton dough sheet surface, put into camellia oil cauldron and turn over and decoct to ripe, pull out and put into baking box and dry, pulverize, mix with health-care powder, splitting, packing, obtain.
Beneficial effect of the present invention:
The cumin mutton chop flavor seasoning powder that the present invention makes, merge mutton chop, cumin barbecue local flavor, aromatic exquisiteness, salty comfortable suitable, unique flavor, nutritious, be applicable to the fields such as snack food, lamb and barbecue, compatibility is reasonable, improves a poor appetite and promotes digestion simultaneously, the strong bone of can replenishing the calcium, useful health.
The specific embodiment
A cumin mutton chop flavor seasoning powder is to be made by the raw material of following weight (jin):
Chinese toon tender leaf 10, camellia oil are appropriate, celery seed powder 1, cumin 1, mutton 20, shrimp shell meal 6, Micronized kelp 8, medicine terminalia leaf 0.3, schizonepeta 0.3, leaf of GAIGUO 0.3, eucommia Bark male flower 0.3, a phoenix Jiang Fenmo 10, salt 50, powdered soy 8, candy sugar powder 5, haw pulp 20, cumin grease 0.6, cooking wine 30, black garlic nutrient solution 12;
Described black garlic nutrient solution is comprised of the raw material of following weight (jin): black garlic 40, sea cucumber peptide 2, jujube leaf tea 8, cocoa power 3, collagen 5, Guarana powder 4, northern Chinese caterpillar fungus 3, wizened bacterium 5, black matrimony vine 5, jerusalem artichoke 6, fructus rosae 6, fragile blueberry fruit 4, pomegranate wine are appropriate;
Described black garlic nutrient solution processing method be: a, northern Chinese caterpillar fungus, wizened bacterium, black matrimony vine, jerusalem artichoke, fructus rosae, fragile blueberry fruit removal of impurities are cleaned to freezing crushing to 20 order, add in 18 times of pomegranate wines and soak 15 days, filter and remove residue, obtains pomegranate medicinal liquor; B, jujube leaf tea is added to suitable quantity of water extract 2 times, merge extract, add black garlic, boil to ripe perfume (or spice), the pulping of milling, after press filtration, filter residue adds appropriate pomegranate medicinal liquor pulping again, and press filtration is removed slag, and merging filtrate mixes with pomegranate medicinal liquor and other surplus stocks, obtains.
The processing method of described cumin mutton chop flavor seasoning powder, comprises the following steps:
(1), by Chinese toon tender leaf mire water 2 minutes, pull out put into light salt brine cooling after, grind pulping Chinese toon slurry mud, by mutton removal of impurities stripping and slicing, add clear water and boil, remove watery blood, foreign material, pull out to rinse well and cut into sheet, with add a phoenix Jiang Fenmo, candy sugar powder, cumin grease, black garlic nutrient solution, cooking wine tumbling even, enter cage and steam and to juice, receive dryly, be stranding into gruel, rub and mix evenly with Chinese toon slurry mud, haw pulp, shrimp shell meal, Micronized kelp, salt, compacting, section, obtain mutton dough sheet;
(2), medicine terminalia leaf, schizonepeta, calcium fruit, eucommia Bark male flower are added to 10 times of decoctings and boil 2 hours, filter and remove residue, filtrate spraying is dry, obtains health-care powder;
(3), by celery seed powder, the dry perfume (or spice) of frying out of cumin, then refine to 100 orders, be evenly coated with and spill to mutton dough sheet surface, put into camellia oil cauldron and turn over and decoct to ripe, pull out and put into baking box and dry, pulverize, mix with health-care powder, splitting, packing, obtain.
Claims (2)
1. a cumin mutton chop flavor seasoning powder, is characterized in that, is to be made by the raw material of following weight parts:
Chinese toon tender leaf 8-10, camellia oil are appropriate, celery seed powder 0.5-1, cumin 0.5-1, mutton 15-20, shrimp shell meal 5-8, Micronized kelp 6-8, medicine terminalia leaf 0.2-0.3, schizonepeta 0.2-0.3, leaf of GAIGUO 0.2-0.3, eucommia Bark male flower 0.2-0.3, a phoenix Jiang Fenmo 8-10, salt 40-50, powdered soy 4-8, candy sugar powder 3-5, haw pulp 10-20, cumin grease 0.4-0.6, cooking wine 20-30, black garlic nutrient solution 8-12;
Described black garlic nutrient solution is comprised of the raw material of following weight portion: black garlic 20-40, sea cucumber peptide 1-2, jujube leaf tea 5-10, cocoa power 2-4, collagen 3-5, Guarana powder 2-4, northern Chinese caterpillar fungus 1-3, wizened bacterium 3-5, black matrimony vine 3-5, jerusalem artichoke 4-6, fructus rosae 5-8, fragile blueberry fruit 4-6, pomegranate wine are appropriate;
Described black garlic nutrient solution processing method be: a, northern Chinese caterpillar fungus, wizened bacterium, black matrimony vine, jerusalem artichoke, fructus rosae, fragile blueberry fruit removal of impurities are cleaned to freezing crushing to 10-20 order, add in 10-20 times of pomegranate wine and soak 10-15 days, filter and remove residue, obtains pomegranate medicinal liquor; B, jujube leaf tea is added to suitable quantity of water extract 2-3 time, merging extract, adds black garlic, boil to ripe perfume (or spice), and the pulping of milling, after press filtration, filter residue adds appropriate pomegranate medicinal liquor pulping again, and press filtration is removed slag, and merging filtrate mixes with pomegranate medicinal liquor and other surplus stocks, obtains.
2. a processing method for cumin mutton chop flavor seasoning powder as claimed in claim 1, is characterized in that comprising the following steps:
(1), by Chinese toon tender leaf mire water 1-2 minute, pull out put into light salt brine cooling after, grind pulping Chinese toon slurry mud, by mutton removal of impurities stripping and slicing, add clear water and boil, remove watery blood, foreign material, pull out to rinse well and cut into sheet, with add a phoenix Jiang Fenmo, candy sugar powder, cumin grease, black garlic nutrient solution, cooking wine tumbling even, enter cage and steam and to juice, receive dryly, be stranding into gruel, rub and mix evenly with Chinese toon slurry mud, haw pulp, shrimp shell meal, Micronized kelp, salt, compacting, section, obtain mutton dough sheet;
(2), medicine terminalia leaf, schizonepeta, calcium fruit, eucommia Bark male flower are added to 6-10 times of decocting and boil 1-2 hour, filter and remove residue, filtrate spraying is dry, obtains health-care powder;
(3), by celery seed powder, the dry perfume (or spice) of frying out of cumin, then refine the order to 80-100, be evenly coated with and spill to mutton dough sheet surface, put into camellia oil cauldron and turn over and decoct to ripe, pull out and put into baking box and dry, pulverize, mix with health-care powder, splitting, packing, obtain.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410346701.0A CN104172052A (en) | 2014-07-21 | 2014-07-21 | Cumin mutton chop flavor seasoning powder and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410346701.0A CN104172052A (en) | 2014-07-21 | 2014-07-21 | Cumin mutton chop flavor seasoning powder and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872604A (en) * | 2015-05-21 | 2015-09-02 | 阜阳九珍食品有限公司 | Multi-nutrition pork rib seasoner and processing method thereof |
| CN104905209A (en) * | 2015-05-21 | 2015-09-16 | 阜阳九珍食品有限公司 | Allium tenuissimum L beef seasoning powder and a processing method thereof |
| CN106579264A (en) * | 2016-10-31 | 2017-04-26 | 广西南宁市唐郎食品有限公司 | Flavor food additive |
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2014
- 2014-07-21 CN CN201410346701.0A patent/CN104172052A/en active Pending
Patent Citations (4)
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|---|---|---|---|---|
| JP2007068479A (en) * | 2005-09-08 | 2007-03-22 | Kaneka Corp | Stock meat-based seasoning and method for producing the same |
| CN101390601A (en) * | 2008-11-05 | 2009-03-25 | 安徽省芬格欣食品有限公司 | Soup block compound flavourings and preparation method thereof |
| CN103750235A (en) * | 2012-10-12 | 2014-04-30 | 安徽珍味奇调味食品有限公司 | Mutton flavouring and preparation method thereof |
| CN103535675A (en) * | 2013-10-25 | 2014-01-29 | 合肥康龄养生科技有限公司 | Lamb meal for enriching blood and nourishing stomach |
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| CN104872604A (en) * | 2015-05-21 | 2015-09-02 | 阜阳九珍食品有限公司 | Multi-nutrition pork rib seasoner and processing method thereof |
| CN104905209A (en) * | 2015-05-21 | 2015-09-16 | 阜阳九珍食品有限公司 | Allium tenuissimum L beef seasoning powder and a processing method thereof |
| CN106579264A (en) * | 2016-10-31 | 2017-04-26 | 广西南宁市唐郎食品有限公司 | Flavor food additive |
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Application publication date: 20141203 |