CN104783112A - Pure natural flavoring agent and preparation method thereof - Google Patents
Pure natural flavoring agent and preparation method thereof Download PDFInfo
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- CN104783112A CN104783112A CN201510239088.7A CN201510239088A CN104783112A CN 104783112 A CN104783112 A CN 104783112A CN 201510239088 A CN201510239088 A CN 201510239088A CN 104783112 A CN104783112 A CN 104783112A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 title abstract description 21
- 235000013355 food flavoring agent Nutrition 0.000 title abstract description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 12
- 239000012138 yeast extract Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 22
- 241000894006 Bacteria Species 0.000 claims description 17
- 239000012141 concentrate Substances 0.000 claims description 17
- 238000000605 extraction Methods 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 241000318836 Pleurotus nebrodensis Species 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 238000010008 shearing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000967 suction filtration Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 240000000588 Hericium erinaceus Species 0.000 claims description 2
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 2
- 230000006978 adaptation Effects 0.000 claims description 2
- 239000003643 water by type Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 4
- 241000512259 Ascophyllum nodosum Species 0.000 abstract description 2
- 241000962514 Alosa chrysochloris Species 0.000 abstract 1
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000002085 persistent effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 2
- 235000013928 guanylic acid Nutrition 0.000 description 2
- 239000004226 guanylic acid Substances 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- DJJCXFVJDGTHFX-UHFFFAOYSA-N Uridinemonophosphate Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(=O)NC(=O)C=C1 DJJCXFVJDGTHFX-UHFFFAOYSA-N 0.000 description 1
- FOGRQMPFHUHIGU-UHFFFAOYSA-N Uridylic acid Natural products OC1C(OP(O)(O)=O)C(CO)OC1N1C(=O)NC(=O)C=C1 FOGRQMPFHUHIGU-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- IERHLVCPSMICTF-XVFCMESISA-N cytidine 5'-monophosphate Chemical compound O=C1N=C(N)C=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP(O)(O)=O)O1 IERHLVCPSMICTF-XVFCMESISA-N 0.000 description 1
- IERHLVCPSMICTF-UHFFFAOYSA-N cytidine monophosphate Natural products O=C1N=C(N)C=CN1C1C(O)C(O)C(COP(O)(O)=O)O1 IERHLVCPSMICTF-UHFFFAOYSA-N 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910001410 inorganic ion Inorganic materials 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002157 polynucleotide Substances 0.000 description 1
- 102000040430 polynucleotide Human genes 0.000 description 1
- 108091033319 polynucleotide Proteins 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- DJJCXFVJDGTHFX-XVFCMESISA-N uridine 5'-monophosphate Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(=O)NC(=O)C=C1 DJJCXFVJDGTHFX-XVFCMESISA-N 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to a pure natural flavoring agent and a preparation method thereof. The flavoring agent is mainly prepared by the following steps: grinding mushrooms, skipjack and kelp, soaking, extracting, filtering, concentrating, adding a yeast extract and salt, and blending so as to prepare the flavoring agent. Compared with chemical flavoring agents on sale, such as monosodium glutamate, the flavoring agent prepared by adopting eh method disclosed by the invention is natural in freshness, significant in mellow taste, persistent in aftertaste and harmonious in flavor, and the flavoring agent is also nutritious, natural, free of toxic and safe effects, and is capable of extracting and reserving the original characteristics of various raw materials to the greatest extent.
Description
Technical field
The invention belongs to flavouring technical field, particularly, the present invention relates to a kind of pure natural tasty agents and preparation method thereof.
Background technology
In recent years, consumer pursues purpose that is superior and naturalization to food and constantly increases, and wherein delicate flavour flavouring experienced by the four generations product such as monosodium glutamate, specially fresh monosodium glutamate, flavor type flavouring and auxotype flavouring.The resident of some developed countries such as America and Europe and Japan mainly eats forth generation nutritional flavouring agent, the less use of monosodium glutamate, chickens' extract at present.Its local flavor is naturally abundant, and pleasant impression is long, has that strong increasing is fresh, flavouring effect, is widely used, can meets the sense of taste requirement of all kinds of consumer, also meet the psychological needs that consumer payes attention to product natural attribute and beneficial environmental properties in various food processing.Along with the formation of the raising of people's living standard and uphold nature, back to nature life idea, the pure natural tasty agents not adding monosodium glutamate will become the trend of flavoring industry development.
Bacterium mushroom, various in style, there is very high nutritive value, be rich in various active composition, there is health-care effects such as strengthening body immunity, antitumor activity, reducing blood lipid.Bacterium mushroom delicious flavour comes from it to contain many delicate flavour active materials, and free amino acid is exactly the important active component of a class, and contained amino acid has 25% ~ 35% to be in free state.In edible mushroom, mushroom is the strongest in fresh property, and the polynucleotide material mainly contained by it is more, and as guanylic acid, adenylate, cytidine monophosphate, uridylic acid etc., wherein the content of guanylic acid is the abundantest.The delicate flavour of bacterium mushroom except with contained have in Fresh ear field, nucleotides and carbohydrate etc. outside the Pass, also there are close ties with the unrighted acid such as linolenic acid, arachidonic acid and some vitamin, inorganic ions Na+, K9, organic acid etc. that exist, they play a role mutually, present the delicious flavour of bacterium mushroom uniqueness.
Stripped tuna, the important source material of Japonica type tradition natural condiment containing, its delicate flavour composition mainly inosinicacid.Japan is artificial adapts to different purposes, usually makes stripped tuna juice, adds the compositions such as salt, soy sauce, sauce, sugar or vinegar, make various seasoning matter.
Sea-tangle, is delicate flavour composition containing what enrich, can strengthens mouthfeel and the local flavor of food.And be rich in carrotene, Cobastab
1, Cobastab
2, protein, a large amount of iodine etc., there is high edible and medical value.
Current China is still based on the Condiment Market of traditional soy sauce, sauce class, vinegar, monosodium glutamate etc.But from diet consumption mode, the seasoning mode of health, diversification, and the market potential aspect of compound natural flavoring, pure natural flavouring has good development prospect.
Summary of the invention
The object of the invention is: the preparation method providing a kind of pure natural tasty agents, fresh fragrant naturally abundant, mellow obviously, lasting taste, flavor harmony, have that strong increasing is fresh, flavouring effect.
The technical solution used in the present invention is as follows:
A kind of pure natural tasty agents, this tasty agents is mainly prepared by the method comprised the steps: by bacterium mushroom, stripped tuna, sea-tangle through pulverizing, bubble sends out, extraction, filter, concentrated, add yeast extract again, salt allotment prepares.
Preferably, described bacterium mushroom is one or more mixing in mushroom, flower mushroom, Hericium erinaceus or Pleurotus nebrodensis.More preferably, described bacterium mushroom is Pleurotus nebrodensis.
Preferably, described stripped tuna is the stripped tuna that stripped tuna is spent, ancestor field stripped tuna is broken or whole.
Preferably, described sea-tangle is dry sea-tangle sheet, dry Kelp Powder or salt marsh sea-tangle.
The percentage by weight of described raw material is: bacterium mushroom: 10%-99%; Stripped tuna: 1%-50%; Sea-tangle: 1%-50%; In three's weight sum for 100%.More preferably, the percentage by weight of described raw material is: bacterium mushroom: 45%-55%; Stripped tuna: 20%-30%; Sea-tangle: 20%-30%; Most preferably, the percentage by weight of described raw material is: bacterium mushroom: 50%; Stripped tuna: 25%; Sea-tangle: 25%.
Preferably, described bubble sends out step for send out 2h-6h at 10 DEG C-50 DEG C warm bubbly waters.
Preferably, described extraction step refers to: bubble utilizes edible alcohol to carry out extraction 1-5h after sending out, and solid-liquid ratio (quality) is 1:(1-10); The described solid content (quality) that is concentrated into is 10%-50%.
Preferably, described adaptation step is: in the concentrate after concentrated, use yeast extract, salt allocates, and then homogeneous.Wherein the addition of yeast extract is 0.5% of concentrate quality, and the addition of salt is 12% of concentrate quality.
Present invention also offers the preparation method of above-mentioned pure natural tasty agents, comprise the steps:
By bacterium mushroom, stripped tuna and sea-tangle, after pulverizing, put into four-hole boiling flask, add in 10 DEG C of-50 DEG C of warm water and stir a bubble 2h-6h, continue with 80% edible ethanol refluxing extraction 1-5h, solid-liquid ratio (quality) is 1:(1-10); Suction filtration after cooling, obtain filtrate concentrating, being concentrated into solid content (quality) is 10%-50%, obtains concentrate; Add yeast extract in concentrate, salt is allocated, wherein the addition of yeast extract is 0.5% of concentrate quality, the addition of salt is 12% of concentrate quality, obtains natural tasty agents after adopting high-speed shearing machine homogeneous after allotment.
The beneficial effect that the present invention has:
Tasty agents obtained by the present invention, compared with the commercially available chemically tasty agents such as monosodium glutamate, not only fresh fragrant nature, mellow obviously, lasting taste, flavor be harmonious.And nutrition, natural, nontoxic, safety, at utmost extract and retain the original feature of each raw material itself.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A preparation method for pure natural tasty agents, comprises the steps:
Claim to obtain Pleurotus nebrodensis net weight 100g, the broken 50g of stripped tuna, dry sea-tangle sheet 50g, after pulverizing, put into four-hole boiling flask, add 1kg warm water (50 DEG C), stir lower bubble and send out 4h, continue with 80% edible ethanol 1kg refluxing extraction 3h, suction filtration after cooling, obtains filtrate concentrating, and concentrates and obtains concentrate 50g.Add yeast extract (0.5%), salt (12%) in concentrate, allocate, after adopting high-speed shearing machine homogeneous after allotment, obtain natural tasty agents.
Claims (8)
1. a pure natural tasty agents, is characterized in that: this tasty agents is mainly prepared by the method comprised the steps: by bacterium mushroom, stripped tuna, sea-tangle through pulverizing, bubble sends out, extraction, filter, concentrated, add yeast extract again, salt allotment prepares.
2. a kind of pure natural tasty agents according to claim 1, is characterized in that: described bacterium mushroom is one or more mixing in mushroom, flower mushroom, Hericium erinaceus or Pleurotus nebrodensis.
3. a kind of pure natural tasty agents according to claim 2, is characterized in that: described bacterium mushroom is Pleurotus nebrodensis.
4. a kind of pure natural tasty agents according to any one of claim 1-3, is characterized in that: the percentage by weight of described raw material is: bacterium mushroom: 10%-99%; Stripped tuna: 1%-50%; Sea-tangle: 1%-50%; In three's weight sum for 100%; More preferably, the percentage by weight of described raw material is: bacterium mushroom: 45%-55%; Stripped tuna: 20%-30%; Sea-tangle: 20%-30%.
5. a kind of pure natural tasty agents according to any one of claim 1-3, is characterized in that: described bubble sends out step for send out 2h-6h at 10 DEG C-50 DEG C warm bubbly waters.
6. a kind of pure natural tasty agents according to any one of claim 1-3, is characterized in that: described extraction step refers to: bubble utilizes edible alcohol to carry out extraction 1-5h after sending out, and solid-liquid ratio (quality) is 1:(1-10); The described solid content (quality) that is concentrated into is 10%-50%.
7. a kind of pure natural tasty agents according to any one of claim 1-3, it is characterized in that: described adaptation step is: in the concentrate after concentrated, use yeast extract, salt allocates, and then homogeneous, wherein the addition of yeast extract is 0.5% of concentrate quality, and the addition of salt is 12% of concentrate quality.
8. the preparation method of pure natural tasty agents described in any one of claim 1-4, it is characterized in that: comprise the steps: bacterium mushroom, stripped tuna and sea-tangle, after pulverizing, put into four-hole boiling flask, add in 10 DEG C of-50 DEG C of warm water and stir a bubble 2h-6h, continue with 80% edible ethanol refluxing extraction 1-5h, solid-liquid ratio (quality) is 1:(1-10); Suction filtration after cooling, obtain filtrate concentrating, being concentrated into solid content (quality) is 10%-50%, obtains concentrate; Add yeast extract in concentrate, salt is allocated, wherein the addition of yeast extract is 0.5% of concentrate quality, the addition of salt is 12% of concentrate quality, obtains natural tasty agents after adopting high-speed shearing machine homogeneous after allotment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510239088.7A CN104783112B (en) | 2015-05-12 | 2015-05-12 | A kind of pure natural tasty agents and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510239088.7A CN104783112B (en) | 2015-05-12 | 2015-05-12 | A kind of pure natural tasty agents and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104783112A true CN104783112A (en) | 2015-07-22 |
| CN104783112B CN104783112B (en) | 2017-08-15 |
Family
ID=53548664
Family Applications (1)
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|---|---|---|---|
| CN201510239088.7A Active CN104783112B (en) | 2015-05-12 | 2015-05-12 | A kind of pure natural tasty agents and preparation method thereof |
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| CN (1) | CN104783112B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136194A (en) * | 2016-06-28 | 2016-11-23 | 天津春发生物科技集团有限公司 | A kind of natural compound freshening seasoning and preparation method thereof |
| CN106722695A (en) * | 2016-11-25 | 2017-05-31 | 大连雅特盐业有限公司 | Marine alga flavoring and preparation method thereof |
| CN108157907A (en) * | 2017-12-29 | 2018-06-15 | 舟山市常青海洋食品有限公司 | A kind of stripped tuna seasoning |
| CN108902882A (en) * | 2018-07-10 | 2018-11-30 | 河北喜之郎食品有限公司 | A kind of preparation method of sea sedge delicate flavour sauce |
| CN114847466A (en) * | 2021-02-04 | 2022-08-05 | 佛山市海天调味食品股份有限公司 | Compound seasoning liquid with Japanese flavor and preparation method thereof |
| CN115721001A (en) * | 2022-12-08 | 2023-03-03 | 宁夏春升源生物科技有限公司 | Natural composite flavor enhancer and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136194A (en) * | 2016-06-28 | 2016-11-23 | 天津春发生物科技集团有限公司 | A kind of natural compound freshening seasoning and preparation method thereof |
| CN106722695A (en) * | 2016-11-25 | 2017-05-31 | 大连雅特盐业有限公司 | Marine alga flavoring and preparation method thereof |
| CN108157907A (en) * | 2017-12-29 | 2018-06-15 | 舟山市常青海洋食品有限公司 | A kind of stripped tuna seasoning |
| CN108902882A (en) * | 2018-07-10 | 2018-11-30 | 河北喜之郎食品有限公司 | A kind of preparation method of sea sedge delicate flavour sauce |
| CN114847466A (en) * | 2021-02-04 | 2022-08-05 | 佛山市海天调味食品股份有限公司 | Compound seasoning liquid with Japanese flavor and preparation method thereof |
| CN114847466B (en) * | 2021-02-04 | 2024-01-30 | 佛山市海天调味食品股份有限公司 | Compound seasoning liquid with Japanese style flavor and preparation method thereof |
| CN115721001A (en) * | 2022-12-08 | 2023-03-03 | 宁夏春升源生物科技有限公司 | Natural composite flavor enhancer and preparation method thereof |
| CN115721001B (en) * | 2022-12-08 | 2024-03-29 | 宁夏春升源生物科技有限公司 | Natural composite flavoring agent and preparation method thereof |
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| CN104783112B (en) | 2017-08-15 |
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