CN104522597A - Spicy hotpot condiment - Google Patents
Spicy hotpot condiment Download PDFInfo
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- CN104522597A CN104522597A CN201410755498.2A CN201410755498A CN104522597A CN 104522597 A CN104522597 A CN 104522597A CN 201410755498 A CN201410755498 A CN 201410755498A CN 104522597 A CN104522597 A CN 104522597A
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- 235000013409 condiments Nutrition 0.000 title abstract 3
- 240000002234 Allium sativum Species 0.000 claims abstract description 26
- 235000004611 garlic Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 21
- 239000008158 vegetable oil Substances 0.000 claims abstract description 21
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 19
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 19
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 19
- 241000287828 Gallus gallus Species 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 19
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 19
- 244000197580 Poria cocos Species 0.000 claims abstract description 19
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 19
- 235000008397 ginger Nutrition 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 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 19
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 18
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 18
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 18
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 18
- 235000014121 butter Nutrition 0.000 claims description 18
- 235000013330 chicken meat Nutrition 0.000 claims description 18
- 239000000284 extract Substances 0.000 claims description 18
- 235000014101 wine Nutrition 0.000 claims description 18
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 11
- 241000202807 Glycyrrhiza Species 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 241000722363 Piper Species 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 239000003760 tallow Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 14
- 210000004243 sweat Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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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- Seasonings (AREA)
Abstract
The invention discloses spicy hotpot condiment. The spicy hotpot condiment is prepared from the following raw materials in parts by weight: 500-600 parts of vegetable oil, 200-300 parts of beef tallow, 100-200 parts of red peppers, 50-100 parts of pickled peppers, 30-50 parts of mature gingers, 50-70 parts of fermented soya beans, 30-50 parts of pricklyash peels, 6-10 parts of anise, 5-10 parts of fennel, 5-10 parts of bay leaves, 5-10 parts of barbary wolfberry fruits, 5-10 parts of coix seeds, 5-10 parts of rhizoma atractylodis, 5-10 parts of dried tangerine peels, 5-10 parts of radix glycyrrhizae, 5-10 parts of poria cocos, 10-20 parts of garlic, 10-20 parts of chicken essence, 10-20 parts of monosodium glutamate, 50-80 parts of salt, 30-50 parts of white granulated sugar and 100-200 parts of fermented glutinous rice.
Description
Technical field
The present invention relates to a kind of flavouring, be specifically related to a kind of bottom flavorings of spicy chaffy dish.
Background technology
Chafing dish, has fire to have pot, assistant meat and vegetables, one of Sichuan cuisine.It is the cuisines of China's original creation, and origin Sichuan Province China, now eats and now scald, spicy salty fresh perfume (or spice), oily but not greasy, sudden and violent dropping sweat, merry and lively pole, and Xie Yu dehumidifies, and is suitable for the weather in mountains and rivers, prevailing in regional in Southwestern China now.The present develops into dual-broth hot pot, spicy distinctly light, and each takes what he needs, suitable for all ages, to the good merchantable brand in winter.The chafing dish that a lot of local flavor is different now has also become fast-selling product.
Modern lives in a winter to have in heating installation summer air-conditioned environment, to the sensation more and more fuzzy in the four seasons.Out do not deposit in body because cause sweat to volatilize with air-conditioning when this perspiration in summer; Winter burns heating installation, and wear part unlined garment and also sweat, yang-energy is got over outward, vital essence of being unable to hidden.(winter is store essential substances not, spring must sick temperature) human body is the most liable to illness under the state of this environment, the function reduction of skin folding, and the ability of resisting disease and evil worse and worse, as easy as rolling off a logly causes damp evil in body to be piled up, and causes deficient and weak YANG QI.Damp evil is to the injury of human body, also larger than cold-evil.And eat and pepperyly remove to dispel moisture in body and have certain effect, therefore now spicy hot chafing dish to more and more welcomed by the people.
Summary of the invention
Object of the present invention is just to provide a kind of new bottom flavorings of spicy chaffy dish, adds the medicinal herb components that can dry in its raw material.
The concrete technical scheme that the present invention takes for achieving the above object is:
A kind of bottom flavorings of spicy chaffy dish, is made up of following weight parts raw material: 500-600 part vegetable oil, 200-300 part butter, 100-200 part pimiento, 50-100 part bubble green pepper, 30-50 part old ginger, 50-70 part fermented soya bean, 30-50 part Chinese prickly ash, 6-10 part anise, 5-10 part fennel, 5-10 part spiceleaf, 5-10 part matrimony vine, 5-10 part coix seed, 5-10 part rhizoma atractylodis, 5-10 part dried orange peel, 5-10 part Radix Glycyrrhizae, 5-10 part Poria cocos, 10-20 part garlic, 10-20 part chickens' extract, 10-20 part monosodium glutamate, 50-80 part salt, 30-50 part white granulated sugar, 100-200 part fermented glutinous wine.
Further, a kind of bottom flavorings of spicy chaffy dish, is made up of following weight parts raw material: 530-570 part vegetable oil, 230-270 part butter, 130-170 part pimiento, 70-80 part bubble green pepper, 35-45 part old ginger, 55-65 part fermented soya bean, 35-45 part Chinese prickly ash, 7-8 part anise, 7-8 part fennel, 7-8 part spiceleaf, 7-8 part matrimony vine, 7-8 part coix seed, 7-8 part rhizoma atractylodis, 7-8 part dried orange peel, 7-8 part Radix Glycyrrhizae, 7-8 part Poria cocos, 13-17 part garlic, 13-17 part chickens' extract, 13-17 part monosodium glutamate, 60-70 part salt, 35-45 part white granulated sugar, 130-170 part fermented glutinous wine.
Again further, a kind of bottom flavorings of spicy chaffy dish, is made up of following weight parts raw material: 550 parts of vegetable oil, 250 parts of butter, 150 portions of pimientos, 78 parts of bubble greens pepper, 40 parts of old gingers, 60 parts of fermented soya bean, 40 portions of Chinese prickly ashes, 7.5 parts of anises, 7.5 portions of fennels, 7.5 portions of spiceleafs, 7.5 portions of matrimony vines, 7.5 parts of coix seeds, 7.5 parts of rhizoma atractylodis, 7.5 parts of dried orange peels, 7.5 portions of Radix Glycyrrhizaes, 7.5 parts of Poria cocos, 15 portions of garlics, 15 portions of chickens' extracts, 15 portions of monosodium glutamates, 65 portions of salt, 40 parts of white granulated sugars, 150 parts of fermented glutinous wines.
Preferably, in above-mentioned chafing dish bottom flavorings raw material, rapeseed oil selected by vegetable oil.
The preparation method of above-mentioned chafing dish bottom flavorings, comprises the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil and butter are poured in pot, fry to seven or eight points of heat, then add Chinese prickly ash, anise, fennel, spiceleaf, matrimony vine, coix seed, rhizoma atractylodis, dried orange peel, Radix Glycyrrhizae, Poria cocos stir-fry 5-10 minute, then add pimiento, bubble green pepper, old ginger, fermented soya bean, garlic, chickens' extract, monosodium glutamate, salt, white granulated sugar, fermented glutinous wine stir-fry to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
The invention has the beneficial effects as follows in add the medicinal herb components that can dry, make people enjoyment delicious chafing dish while, also health-care effect is served to health.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
Embodiment 1
A kind of bottom flavorings of spicy chaffy dish, is made up of following weight parts raw material: 500 parts of vegetable oil, 200 parts of butter, 100 portions of pimientos, 50 parts of bubble greens pepper, 30 parts of old gingers, 50 parts of fermented soya bean, 30 portions of Chinese prickly ashes, 6 parts of anises, 5 portions of fennels, 5 portions of spiceleafs, 5 portions of matrimony vines, 5 parts of coix seeds, 5 parts of rhizoma atractylodis, 5 parts of dried orange peels, 5 portions of Radix Glycyrrhizaes, 5 parts of Poria cocos, 10 portions of garlics, 10 portions of chickens' extracts, 10 portions of monosodium glutamates, 50 portions of salt, 30 parts of white granulated sugars, 100 parts of fermented glutinous wines.
The preparation method of above-mentioned chafing dish bottom flavorings, comprises the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil and butter are poured in pot, fry to seven or eight points of heat, then add Chinese prickly ash, anise, fennel, spiceleaf, matrimony vine, coix seed, rhizoma atractylodis, dried orange peel, Radix Glycyrrhizae, Poria cocos stir-fry 5-10 minute, then add pimiento, bubble green pepper, old ginger, fermented soya bean, garlic, chickens' extract, monosodium glutamate, salt, white granulated sugar, fermented glutinous wine stir-fry to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
Embodiment 2
A kind of bottom flavorings of spicy chaffy dish, is made up of following weight parts raw material: 530 parts of vegetable oil, 230 parts of butter, 130 portions of pimientos, 70 parts of bubble greens pepper, 35 parts of old gingers, 55 parts of fermented soya bean, 35 portions of Chinese prickly ashes, 7 parts of anises, 7 portions of fennels, 7 portions of spiceleafs, 7 portions of matrimony vines, 7 parts of coix seeds, 7 parts of rhizoma atractylodis, 7 parts of dried orange peels, 7 portions of Radix Glycyrrhizaes, 7 parts of Poria cocos, 13 portions of garlics, 13 portions of chickens' extracts, 13 portions of monosodium glutamates, 60 portions of salt, 35 parts of white granulated sugars, 130 fermented glutinous wines.
The preparation method of above-mentioned chafing dish bottom flavorings, comprises the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil and butter are poured in pot, fry to seven or eight points of heat, then add Chinese prickly ash, anise, fennel, spiceleaf, matrimony vine, coix seed, rhizoma atractylodis, dried orange peel, Radix Glycyrrhizae, Poria cocos stir-fry 5-10 minute, then add pimiento, bubble green pepper, old ginger, fermented soya bean, garlic, chickens' extract, monosodium glutamate, salt, white granulated sugar, fermented glutinous wine stir-fry to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
Embodiment 3
A kind of bottom flavorings of spicy chaffy dish, is made up of following weight parts raw material: 550 parts of vegetable oil, 250 parts of butter, 150 portions of pimientos, 78 parts of bubble greens pepper, 40 parts of old gingers, 60 parts of fermented soya bean, 40 portions of Chinese prickly ashes, 7.5 parts of anises, 7.5 portions of fennels, 7.5 portions of spiceleafs, 7.5 portions of matrimony vines, 7.5 parts of coix seeds, 7.5 parts of rhizoma atractylodis, 7.5 parts of dried orange peels, 7.5 portions of Radix Glycyrrhizaes, 7.5 parts of Poria cocos, 15 portions of garlics, 15 portions of chickens' extracts, 15 portions of monosodium glutamates, 65 portions of salt, 40 parts of white granulated sugars, 150 fermented glutinous wines.
The preparation method of above-mentioned chafing dish bottom flavorings, comprises the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil and butter are poured in pot, fry to seven or eight points of heat, then add Chinese prickly ash, anise, fennel, spiceleaf, matrimony vine, coix seed, rhizoma atractylodis, dried orange peel, Radix Glycyrrhizae, Poria cocos stir-fry 5-10 minute, then add pimiento, bubble green pepper, old ginger, fermented soya bean, garlic, chickens' extract, monosodium glutamate, salt, white granulated sugar, fermented glutinous wine stir-fry to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
Embodiment 4
A kind of bottom flavorings of spicy chaffy dish, is made up of following weight parts raw material: 570 parts of vegetable oil, 270 parts of butter, 170 portions of pimientos, 80 parts of bubble greens pepper, 45 parts of old gingers, 65 parts of fermented soya bean, 45 portions of Chinese prickly ashes, 8 parts of anises, 8 portions of fennels, 8 portions of spiceleafs, 8 portions of matrimony vines, 8 parts of coix seeds, 8 parts of rhizoma atractylodis, 8 parts of dried orange peels, 8 portions of Radix Glycyrrhizaes, 8 parts of Poria cocos, 17 portions of garlics, 17 portions of chickens' extracts, 17 portions of monosodium glutamates, 70 portions of salt, 45 parts of white granulated sugars, 170 fermented glutinous wines.
The preparation method of above-mentioned chafing dish bottom flavorings, comprises the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil and butter are poured in pot, fry to seven or eight points of heat, then add Chinese prickly ash, anise, fennel, spiceleaf, matrimony vine, coix seed, rhizoma atractylodis, dried orange peel, Radix Glycyrrhizae, Poria cocos stir-fry 5-10 minute, then add pimiento, bubble green pepper, old ginger, fermented soya bean, garlic, chickens' extract, monosodium glutamate, salt, white granulated sugar, fermented glutinous wine stir-fry to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
Embodiment 5
A kind of bottom flavorings of spicy chaffy dish, is made up of following weight parts raw material: 600 parts of vegetable oil, 300 parts of butter, 200 portions of pimientos, 100 parts of bubble greens pepper, 50 parts of old gingers, 70 parts of fermented soya bean, 50 portions of Chinese prickly ashes, 10 parts of anises, 10 portions of fennels, 10 portions of spiceleafs, 10 portions of matrimony vines, 10 parts of coix seeds, 10 parts of rhizoma atractylodis, 10 parts of dried orange peels, 10 portions of Radix Glycyrrhizaes, 10 parts of Poria cocos, 20 portions of garlics, 20 portions of chickens' extracts, 20 portions of monosodium glutamates, 80 portions of salt, 50 parts of white granulated sugars, 200 fermented glutinous wines.
The preparation method of above-mentioned chafing dish bottom flavorings, comprises the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil and butter are poured in pot, fry to seven or eight points of heat, then add Chinese prickly ash, anise, fennel, spiceleaf, matrimony vine, coix seed, rhizoma atractylodis, dried orange peel, Radix Glycyrrhizae, Poria cocos stir-fry 5-10 minute, then add pimiento, bubble green pepper, old ginger, fermented soya bean, garlic, chickens' extract, monosodium glutamate, salt, white granulated sugar, fermented glutinous wine stir-fry to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
Claims (5)
1. a bottom flavorings of spicy chaffy dish, is characterized in that being made up of following weight parts raw material: 500-600 part vegetable oil, 200-300 part butter, 100-200 part pimiento, 50-100 part bubble green pepper, 30-50 part old ginger, 50-70 part fermented soya bean, 30-50 part Chinese prickly ash, 6-10 part anise, 5-10 part fennel, 5-10 part spiceleaf, 5-10 part matrimony vine, 5-10 part coix seed, 5-10 part rhizoma atractylodis, 5-10 part dried orange peel, 5-10 part Radix Glycyrrhizae, 5-10 part Poria cocos, 10-20 part garlic, 10-20 part chickens' extract, 10-20 part monosodium glutamate, 50-80 part salt, 30-50 part white granulated sugar, 100-200 part fermented glutinous wine.
2. bottom flavorings of spicy chaffy dish according to claim 1, it is characterized in that being made up of following weight parts raw material: 530-570 part vegetable oil, 230-270 part butter, 130-170 part pimiento, 70-80 part bubble green pepper, 35-45 part old ginger, 55-65 part fermented soya bean, 35-45 part Chinese prickly ash, 7-8 part is anistree, 7-8 part fennel, 7-8 part spiceleaf, 7-8 part matrimony vine, 7-8 part coix seed, 7-8 part rhizoma atractylodis, 7-8 part dried orange peel, 7-8 part Radix Glycyrrhizae, 7-8 part Poria cocos, 13-17 part garlic, 13-17 part chickens' extract, 13-17 part monosodium glutamate, 60-70 part salt, 35-45 part white granulated sugar, 130-170 part fermented glutinous wine.
3. bottom flavorings of spicy chaffy dish according to claim 1, is characterized in that being made up of following weight parts raw material: 550 parts of vegetable oil, 250 parts of butter, 150 portions of pimientos, 78 parts of bubble greens pepper, 40 parts of old gingers, 60 parts of fermented soya bean, 40 portions of Chinese prickly ashes, 7.5 parts of anises, 7.5 portions of fennels, 7.5 portions of spiceleafs, 7.5 portions of matrimony vines, 7.5 parts of coix seeds, 7.5 parts of rhizoma atractylodis, 7.5 parts of dried orange peels, 7.5 portions of Radix Glycyrrhizaes, 7.5 parts of Poria cocos, 15 portions of garlics, 15 portions of chickens' extracts, 15 portions of monosodium glutamates, 65 portions of salt, 40 parts of white granulated sugars, 150 parts of fermented glutinous wines.
4. the bottom flavorings of spicy chaffy dish according to claim 1 or 2 or 3, is characterized in that rapeseed oil selected by vegetable oil.
5. the method for the bottom flavorings of spicy chaffy dish of preparation according to claim 1 or 2 or 3, is characterized in that comprising the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil and butter are poured in pot, fry to seven or eight points of heat, then add Chinese prickly ash, anise, fennel, spiceleaf, matrimony vine, coix seed, rhizoma atractylodis, dried orange peel, Radix Glycyrrhizae, Poria cocos stir-fry 5-10 minute, then add pimiento, bubble green pepper, old ginger, fermented soya bean, garlic, chickens' extract, monosodium glutamate, salt, white granulated sugar, fermented glutinous wine stir-fry to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410755498.2A CN104522597A (en) | 2014-12-10 | 2014-12-10 | Spicy hotpot condiment |
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Cited By (6)
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| CN105901629A (en) * | 2016-04-26 | 2016-08-31 | 甘肃米大姐餐饮管理有限公司 | Chafing dish for relieving gout and preparation method of chafing dish for relieving gout |
| CN106579252A (en) * | 2016-11-28 | 2017-04-26 | 广西大学 | Chafing dish bottom material having health-care efficacies |
| CN106722696A (en) * | 2016-11-28 | 2017-05-31 | 广西大学 | A kind of chafing dish bottom flavorings |
| CN107981309A (en) * | 2017-12-17 | 2018-05-04 | 柳州市晟铂贸易有限公司 | A kind of special flavor hotpot condiment |
| CN108142582A (en) * | 2018-02-11 | 2018-06-12 | 重庆市三易食品有限公司 | A kind of chafing dish butter and preparation method thereof |
| CN108669516A (en) * | 2018-04-23 | 2018-10-19 | 陕西傻得冒餐饮管理有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
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| CN105901629A (en) * | 2016-04-26 | 2016-08-31 | 甘肃米大姐餐饮管理有限公司 | Chafing dish for relieving gout and preparation method of chafing dish for relieving gout |
| CN106579252A (en) * | 2016-11-28 | 2017-04-26 | 广西大学 | Chafing dish bottom material having health-care efficacies |
| CN106722696A (en) * | 2016-11-28 | 2017-05-31 | 广西大学 | A kind of chafing dish bottom flavorings |
| CN107981309A (en) * | 2017-12-17 | 2018-05-04 | 柳州市晟铂贸易有限公司 | A kind of special flavor hotpot condiment |
| CN108142582A (en) * | 2018-02-11 | 2018-06-12 | 重庆市三易食品有限公司 | A kind of chafing dish butter and preparation method thereof |
| CN108669516A (en) * | 2018-04-23 | 2018-10-19 | 陕西傻得冒餐饮管理有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
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Application publication date: 20150422 |