CN107692161A - A kind of black-bone chicken paste essence and preparation method thereof - Google Patents
A kind of black-bone chicken paste essence and preparation method thereof Download PDFInfo
- Publication number
- CN107692161A CN107692161A CN201711030303.8A CN201711030303A CN107692161A CN 107692161 A CN107692161 A CN 107692161A CN 201711030303 A CN201711030303 A CN 201711030303A CN 107692161 A CN107692161 A CN 107692161A
- Authority
- CN
- China
- Prior art keywords
- parts
- black
- chicken
- liquid
- pure water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of black-bone chicken paste essence of the present invention, is composed of the following raw materials by weight：40 60 parts of blackbone Chicken, 38 parts of shallot, 25 parts of ginger, 0.3 0.7 parts of cassia bark, 0.5 1 parts of nutmeg, 0.3 0.7 parts of flavor protease, 0.3 0.7 parts of compound protease, 38 parts of xylose, 48 parts of glucose, 12 25 parts of plant protein hydrolysate liquid, 5 parts of Cys2,38 parts of glycine, 13 parts of leucine, 0.5 1 parts of valine, 10 15 parts of chicken fat, 0.8 1.6 parts of the sapidity nucleotide disodium, 25 35 parts of salt, 20 30 parts of monosodium glutamate, 5 10 parts of cornstarch, 0.5 1.5 parts of xanthans, 0.5 1 parts of converted starch RJ S308,80 125 parts of pure water.The present invention also provides the preparation method of above-mentioned black-bone chicken paste essence.The black-bone chicken paste essence of the present invention is sufficiently close to cook the fragrance and taste of black-bone chicken.
Description
Technical field
The invention belongs to essence for food technical field, particularly belongs to a kind of black-bone chicken paste essence and preparation method thereof.
Background technology
Black-bone chicken is the birds resource of the distinctive integration of drinking and medicinal herbs in China, and its meat discharges 18 kinds of amino acid, including 8 kinds after hydrolysis
Essential amino acid, wherein having 10 kinds higher than the content of broiler, carrotene and vitamin C are also above broiler,
Additionally contain various trace elements and macroelement, such as calcium, phosphorus, iron, chlorine, sodium, potassium, magnesium, zinc and copper, therefore black-bone chicken has very
High nutritive value, while there is very high economic value.
Recently as the fast development of meat flavor formulating technology and flavoring industry, in the market has emerged large quantities of with common chicken
Essence and flavoring are prepared as raw material, and species is more and more.But using black-bone chicken as raw material, the black-bone chicken class essence of exploitation
Black-bone chicken feature very rare with seasoner products, and being embodied in existing black chicken product, such as fragrance and mouthfeel, it is and pure
Positive culinary art black-bone chicken has very big gap, although pure black bone chicken powder fragrance is more pure, its price is sufficiently expensive, it is difficult to extensively
Be applied to downstream food processing in.
The content of the invention
A kind of black-bone chicken paste essence provided by the present invention and preparation method thereof is dense to reach black-bone chicken paste essence fragrance
Strongly fragrant, lasting is lasting, and black-bone chicken characteristic chicken flavor protrudes, and reduces the purpose of the gap of taste between culinary art black-bone chicken.
A kind of black-bone chicken paste essence provided by the present invention, is composed of the following raw materials by weight：
Blackbone Chicken 40-60 parts, shallot 3-8 parts, ginger 2-5 parts, cassia bark 0.3-0.7 parts, nutmeg 0.5-1 parts, flavor egg
White enzyme 0.3-0.7 parts, compound protease 0.3-0.7 parts, xylose 3-8 parts, glucose 4-8 parts, plant protein hydrolysate liquid 12-25
Part, -5 parts of Cys2, glycine 3-8 parts, leucine 1-3 parts, valine 0.5-1 parts, chicken fat 10-15 parts, flavour nucleotide
Disodium 0.8-1.6 parts, salt 25-35 parts, monosodium glutamate 20-30 parts, cornstarch 5-10 parts, xanthans 0.5-1.5 parts, converted starch
RJ-S308 0.5-1 parts, pure water 80-125 parts.
Further, described black-bone chicken paste essence, is composed of the following raw materials by weight：
45 parts of blackbone Chicken, 5 parts of shallot, 4 parts of ginger, 0.4 part of cassia bark, 0.8 part of nutmeg, 0.6 part of flavor protease are compound
Proteinase-10 .5 parts, 5 parts of xylose, 6 parts of glucose, 18 parts of plant protein hydrolysate liquid, 4 parts of cysteine, 5 parts of glycine, leucine
2 parts, 0.7 part of valine, 12 parts of chicken fat, 1.2 parts of the sapidity nucleotide disodium, 30 parts of salt, 25 parts of monosodium glutamate, 8 parts of cornstarch, xanthan
0.9 part of glue, 0.8 part of converted starch RJ-S308,100 parts of pure water.
Described converted starch RJ-S308 is purchased from Qingdao Rui Jie food chemistries Co., Ltd；The flavor protease and multiple
Hop protein enzyme is preferably purchased from letter (China) Bioisystech Co., Ltd of Novi.
Meanwhile present invention also offers the preparation method of above-mentioned black-bone chicken paste essence, comprise the following steps：
Step 1：According to parts by weight, by blackbone Chicken 40-60 part strippings and slicings, shallot 3-8 part segments, the section of ginger 2-5 parts, osmanthus
Skin 0.3-0.7 parts, nutmeg 0.5-1 parts and pure water 45-65 parts, put into reactor, be heated to 120-130 DEG C and simmer
1.5-2.5 hour, after being cooled to 40-55 DEG C, black-bone chicken cube meat is pulled out, rubs into mud, then with the stewed chicken in above-mentioned reactor
Liquid is well mixed, and obtains reserve liquid 1；
Step 2：Flavor protease 0.3-0.7 parts, compound protease 0.3-0.7 parts, pure water 10-20 parts input is standby
In liquid 1, stir, 50-60 DEG C of reaction 2.5-5 hour；Filtered through gauze obtains enzymolysis liquid, as reserve liquid after going out bulk bone
2；
Step 3：By xylose 3-8 parts, glucose 4-8, plant protein hydrolysate liquid 12-25 parts, -5 parts of Cys2, sweet ammonia
Sour 3-8 parts, leucine 1-3 parts, valine 0.5-1 parts, pure water 20-30 parts are put into reserve liquid 2, stirring and dissolving, 95-100
DEG C reaction 1.5-2.5 hours, then add chicken fat 10-15 parts continue react 20-30 minutes；Obtain reserve liquid 3；
Step 4：0.5-1 part converted starches RJ-S308 is added in 5-10 part pure water, stirs, gelatinized corn starch is made
Change liquid；Then by the starch gelatinization liquid, salt 25-35 parts, monosodium glutamate 20-30 parts, cornstarch 5-10 parts, xanthans 0.5-1.5 parts,
The sapidity nucleotide disodium 0.8-1.6 parts are mixed evenly with reserve liquid 3, after high speed shearing emulsification, then in 85-90 DEG C of gelatinization
15-20 minutes, colloid mill homogeneous is crossed, it is filling, get product black-bone chicken paste essence.
Beneficial effects of the present invention are：
(1) present invention is using natural blackbone Chicken as primary raw material, and the meat flavor different from the past for preparing is with all kinds of artificial conjunctions
It is primary raw material into spices, not only makes the essence that there is certain nutritive value and natural mouthfeel, while greatly improves production
The security of product, the black-bone chicken paste essence prepared by the present invention give off a strong fragrance, and lasting is lasting, and black-bone chicken characteristic perfume protrudes, mouthfeel
Mellow, aftertaste is full, in close proximity to the fragrance and taste of culinary art black-bone chicken.
(2) present invention is protected by studying different types of complex enzyme at different conditions for the enzymolysis rule of each meat
Stay and discharge the nutritional ingredient in more natural blackbone Chickens.The present invention first passes around high temperature and simmered, by fragrance thing in blackbone Chicken
Matter and small molecule nutritional ingredient discharge, and are then digested macro-molecular protein into micromolecule polypeptide using proteolysis technology
And amino acid, it is sufficiently reserved and discharges the nutritional ingredient in black-bone chicken.
(3) products obtained therefrom fat content of the present invention is high, but passes through converted starch RJ-S308 emulsifications, is then uniformly distributed
After starch gelatinization system, there is good stability, can for a long time place, remain in that the state of stable homogeneous, almost do not have
There is the paste essence such as fuel-displaced, thinning to store frequent produced problem.
Embodiment
Technical scheme is further illustrated with reference to specific embodiment.
Embodiment 1
A kind of preparation method of black-bone chicken paste essence, comprises the following steps：
Step 1：According to parts by weight, by 45 parts of strippings and slicings of blackbone Chicken, 5 parts of segments of shallot, 4 parts of sections of ginger, cassia bark 0.4
Part, 50 parts of 0.8 part of nutmeg and pure water, put into reactor, be heated to 120-125 DEG C and simmer 2 hours, be cooled to 40 DEG C
Afterwards, black-bone chicken cube meat is pulled out, rubs into mud, be then well mixed with the stewed chicken liquid in above-mentioned reactor, obtain reserve liquid 1；
Step 2：By 0.6 part of flavor protease, 0.5 part of compound protease, 15 parts of pure water is put into reserve liquids 1, stirring
Uniformly, 50-55 DEG C is reacted 2.5 hours；Filtered through gauze obtains enzymolysis liquid, as reserve liquid 2 after going out bulk bone；
Step 3：5 parts of xylose, 6 parts of glucose, 18 parts of plant protein hydrolysate liquid, 4 parts of cysteine, 5 parts of glycine is bright
2 parts of propylhomoserin, 0.7 part of valine, in 25 parts of pure water input reserve liquids 2, stirring and dissolving, 95-100 DEG C is reacted 1.5 hours, then
Add 12 parts of chicken fat and continue reaction 30 minutes；Obtain reserve liquid 3；
Step 4：0.8 part of converted starch RJ-S308 is added in 10 parts of pure water, stirs, starch gelatinization liquid is made；
Then by the starch gelatinization liquid, 30 parts of salt, 25 parts of monosodium glutamate, 8 parts of cornstarch, 0.9 part of xanthans, the sapidity nucleotide disodium 1.2
Part it is mixed evenly with reserve liquid 3, after high speed shearing emulsification, then is gelatinized 15 minutes at 85-90 DEG C, crosses colloid mill homogeneous, filling
Dress, gets product black-bone chicken paste essence.
Embodiment 2
A kind of preparation method of black-bone chicken paste essence, comprises the following steps：
Step 1：According to parts by weight, by 40 parts of strippings and slicings of blackbone Chicken, 8 parts of segments of shallot, 2 parts of sections of ginger, cassia bark 0.6
Part, 45 parts of 0.5 part of nutmeg and pure water, put into reactor, be heated to 125-130 DEG C and simmer 1.5 hours, be cooled to 45
After DEG C, black-bone chicken cube meat is pulled out, rubs into mud, is then well mixed with the stewed chicken liquid in above-mentioned reactor, obtains reserve liquid 1；
Step 2：By 0.3 part of flavor protease, 0.3 part of compound protease, 10 parts of pure water is put into reserve liquids 1, stirring
Uniformly, 55-60 DEG C is reacted 3.5 hours；Filtered through gauze obtains enzymolysis liquid, as reserve liquid 2 after going out bulk bone；
Step 3：8 parts of xylose, 4 parts of glucose, 24 parts of plant protein hydrolysate liquid, Cys2 part, 4 parts of glycine is bright
3 parts of propylhomoserin, 1 part of valine, 30 parts of pure water are put into reserve liquids 2, and stirring and dissolving, 95-100 DEG C is reacted 2 hours, is then added
15 parts of chicken fat continues reaction 25 minutes；Obtain reserve liquid 3；
Step 4：1 part of converted starch RJ-S308 is added in 8 parts of pure water, stirs, starch gelatinization liquid is made；So
Afterwards by the starch gelatinization liquid, 25 parts of salt, 21 parts of monosodium glutamate, 6 parts of cornstarch, 1.5 parts of xanthans, 1.6 parts of the sapidity nucleotide disodium
Be mixed evenly with reserve liquid 3, after high speed shearing emulsification, then 85-90 DEG C be gelatinized 18 minutes, cross colloid mill homogeneous, it is filling,
Get product black-bone chicken paste essence.
Embodiment 3
A kind of preparation method of black-bone chicken paste essence, comprises the following steps：
Step 1：According to parts by weight, by 60 parts of strippings and slicings of blackbone Chicken, 7 parts of segments of shallot, 5 parts of sections of ginger, cassia bark 0.5
Part, 65 parts of 1 part of nutmeg and pure water, put into reactor, be heated to 123-128 DEG C and simmer 2.5 hours, be cooled to 55 DEG C
Afterwards, black-bone chicken cube meat is pulled out, rubs into mud, be then well mixed with the stewed chicken liquid in above-mentioned reactor, obtain reserve liquid 1；
Step 2：By 0.7 part of flavor protease, 0.7 part of compound protease, 20 parts of pure water is put into reserve liquids 1, stirring
Uniformly, 53-58 DEG C is reacted 5 hours；Filtered through gauze obtains enzymolysis liquid, as reserve liquid 2 after going out bulk bone；
Step 3：3 parts of xylose, 8 parts of glucose, 12 parts of plant protein hydrolysate liquid, 5 parts of cysteine, 7 parts of glycine is bright
1 part of propylhomoserin, 0.5 part of valine, in 20 parts of pure water input reserve liquids 2, stirring and dissolving, 95-100 DEG C is reacted 2.5 hours, then
Add 10 parts of chicken fat and continue reaction 28 minutes；Obtain reserve liquid 3；
Step 4：0.5 part of converted starch RJ-S308 is added in 5 parts of pure water, stirs, starch gelatinization liquid is made；
Then by the starch gelatinization liquid, 35 parts of salt, 30 parts of monosodium glutamate, 10 parts of cornstarch, 0.5 part of xanthans, the sapidity nucleotide disodium 0.8
Part it is mixed evenly with reserve liquid 3, after high speed shearing emulsification, then is gelatinized 20 minutes at 85-90 DEG C, crosses colloid mill homogeneous, filling
Dress, gets product black-bone chicken paste essence.
Claims (3)
1. a kind of black-bone chicken paste essence, it is characterised in that be composed of the following raw materials by weight：
Blackbone Chicken 40-60 parts, shallot 3-8 parts, ginger 2-5 parts, cassia bark 0.3-0.7 parts, nutmeg 0.5-1 parts, flavor protease
0.3-0.7 parts, compound protease 0.3-0.7 parts, xylose 3-8 parts, glucose 4-8 parts, plant protein hydrolysate liquid 12-25 parts, half
Cystine 2-5 parts, glycine 3-8 parts, leucine 1-3 parts, valine 0.5-1 parts, chicken fat 10-15 parts, the sapidity nucleotide disodium
0.8-1.6 parts, salt 25-35 parts, monosodium glutamate 20-30 parts, cornstarch 5-10 parts, xanthans 0.5-1.5 parts, converted starch RJ-
S308 0.5-1 parts, pure water 80-125 parts.
2. black-bone chicken paste essence according to claim 1, it is characterised in that be composed of the following raw materials by weight：
45 parts of blackbone Chicken, 5 parts of shallot, 4 parts of ginger, 0.4 part of cassia bark, 0.8 part of nutmeg, 0.6 part of flavor protease, compound protein
0.5 part of enzyme, 5 parts of xylose, 6 parts of glucose, 18 parts of plant protein hydrolysate liquid, 4 parts of cysteine, 5 parts of glycine, 2 parts of leucine,
0.7 part of valine, 12 parts of chicken fat, 1.2 parts of the sapidity nucleotide disodium, 30 parts of salt, 25 parts of monosodium glutamate, 8 parts of cornstarch, xanthans
0.9 part, 0.8 part of converted starch RJ-S308,100 parts of pure water.
3. a kind of preparation method of black-bone chicken paste essence according to claim 1, it is characterised in that comprise the following steps：
Step 1：According to parts by weight, by blackbone Chicken 40-60 part strippings and slicings, shallot 3-8 part segments, the section of ginger 2-5 parts, cassia bark
0.3-0.7 parts, nutmeg 0.5-1 parts and pure water 45-65 parts, put into reactor, be heated to 120-130 DEG C and simmer 1.5-
2.5 hours, after being cooled to 40-55 DEG C, black-bone chicken cube meat is pulled out, rubs into mud, then mixed with the stewed chicken liquid in above-mentioned reactor
Close uniformly, obtain reserve liquid 1；
Step 2：By flavor protease 0.3-0.7 parts, compound protease 0.3-0.7 parts, pure water 10-20 parts input reserve liquid 1
In, stir, 50-60 DEG C of reaction 2.5-5 hour；Filtered through gauze obtains enzymolysis liquid, as reserve liquid 2 after going out bulk bone；
Step 3：By xylose 3-8 parts, glucose 4-8, plant protein hydrolysate liquid 12-25 parts, -5 parts of Cys2, glycine 3-8
Part, leucine 1-3 parts, valine 0.5-1 parts, pure water 20-30 parts are put into reserve liquid 2, stirring and dissolving, 95-100 DEG C of reaction
1.5-2.5 hours, then add chicken fat 10-15 parts and continue to react 20-30 minutes；Obtain reserve liquid 3；
Step 4：0.5-1 part converted starches RJ-S308 is added in 5-10 part pure water, stirs, starch gelatinization liquid is made；
Then by the starch gelatinization liquid, salt 25-35 parts, monosodium glutamate 20-30 parts, cornstarch 5-10 parts, xanthans 0.5-1.5 parts, flavor
Disodium 5 '-ribonucleotide 0.8-1.6 parts are mixed evenly with reserve liquid 3, after high speed shearing emulsification, then in 85-90 DEG C of gelatinization 15-20
Minute, colloid mill homogeneous is crossed, it is filling, get product black-bone chicken paste essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711030303.8A CN107692161A (en) | 2017-10-30 | 2017-10-30 | A kind of black-bone chicken paste essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711030303.8A CN107692161A (en) | 2017-10-30 | 2017-10-30 | A kind of black-bone chicken paste essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107692161A true CN107692161A (en) | 2018-02-16 |
Family
ID=61176593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711030303.8A Pending CN107692161A (en) | 2017-10-30 | 2017-10-30 | A kind of black-bone chicken paste essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107692161A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805339A (en) * | 2019-01-29 | 2019-05-28 | 白银市香百鲜调味食品有限责任公司 | A kind of blackbone Chicken flour seasoning and preparation method thereof |
| CN111418813A (en) * | 2020-04-23 | 2020-07-17 | 广州华宝食品有限公司 | Coconut chicken paste essence and preparation method thereof |
| CN115484834A (en) * | 2020-04-29 | 2022-12-16 | 联合利华知识产权控股有限公司 | Preparation method of flavoring agent |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719800A (en) * | 2013-12-27 | 2014-04-16 | 广东江大和风香精香料有限公司 | Black bone chicken powder and preparation method thereof |
| CN103750263A (en) * | 2014-01-03 | 2014-04-30 | 漯河双汇生物工程技术有限公司 | Chicken paste essence and preparation method thereof |
| CN103750261A (en) * | 2014-01-03 | 2014-04-30 | 漯河双汇生物工程技术有限公司 | Beef cream-type perfume compound and preparation method thereof |
| CN104996965A (en) * | 2015-06-29 | 2015-10-28 | 广州市天惠食品有限公司 | Salt-free chicken paste essence and preparation method thereof |
-
2017
- 2017-10-30 CN CN201711030303.8A patent/CN107692161A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719800A (en) * | 2013-12-27 | 2014-04-16 | 广东江大和风香精香料有限公司 | Black bone chicken powder and preparation method thereof |
| CN103750263A (en) * | 2014-01-03 | 2014-04-30 | 漯河双汇生物工程技术有限公司 | Chicken paste essence and preparation method thereof |
| CN103750261A (en) * | 2014-01-03 | 2014-04-30 | 漯河双汇生物工程技术有限公司 | Beef cream-type perfume compound and preparation method thereof |
| CN104996965A (en) * | 2015-06-29 | 2015-10-28 | 广州市天惠食品有限公司 | Salt-free chicken paste essence and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805339A (en) * | 2019-01-29 | 2019-05-28 | 白银市香百鲜调味食品有限责任公司 | A kind of blackbone Chicken flour seasoning and preparation method thereof |
| CN111418813A (en) * | 2020-04-23 | 2020-07-17 | 广州华宝食品有限公司 | Coconut chicken paste essence and preparation method thereof |
| CN115484834A (en) * | 2020-04-29 | 2022-12-16 | 联合利华知识产权控股有限公司 | Preparation method of flavoring agent |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104664305B (en) | Flavor soup-stock seasoning and preparation method thereof | |
| CN101455323B (en) | Meat flavor hot flavorings and production method thereof | |
| CN104256498B (en) | A kind of method utilizing Soy hydrolysate to be prepared without zoogenous paste flavor meat flavor essence | |
| CN101214041B (en) | Flavor development material and preparation thereof | |
| CN101361554A (en) | Chicken meat flavouring matter and production method thereof | |
| CN101361555A (en) | Beef flavouring matter and production method thereof | |
| CN107692161A (en) | A kind of black-bone chicken paste essence and preparation method thereof | |
| CN103719800B (en) | Black bone chicken powder and preparation method thereof | |
| CN102763830A (en) | Goose liver essence and preparation method thereof | |
| CN101669612A (en) | Method for preparing essence by employing extrusion technology | |
| CN102150813A (en) | Aromatic meat gourmet powder and manufacturing process thereof | |
| CN107581577A (en) | A kind of stewed chicken flavor powdered flavor and preparation method thereof and application thereof | |
| CN103181533B (en) | Compound seasoning and preparation method thereof | |
| CN102090607A (en) | Reaction-type crab-flavor essence and preparation method thereof | |
| CN101669613A (en) | Beef flavor essence prepared by extrusion technology | |
| CN104996966A (en) | Low-salt strong-fragrance pork essence and preparation method thereof | |
| CN108013427A (en) | A kind of catchup beef flavoring and preparation method | |
| CN103404829B (en) | Helan mountain delicacy hot pot condiment and preparation method thereof | |
| CN104397662B (en) | A kind of method utilizing sesame cake meal to prepare meat flavor essence | |
| CN104351728A (en) | Meat-flavor essence and preparation method thereof | |
| CN108294282A (en) | A kind of spicy cray flavor cream and preparation method thereof without anaphylactogen | |
| CN101361556A (en) | Pork flavouring matter and production method thereof | |
| CN105533310A (en) | Crab flavor seasoning sauce prepared through enzymolysis method, and preparation method thereof | |
| CN102356864B (en) | Compound chop flavour seasoning powder | |
| CN106942686A (en) | A kind of food ingredient and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180216 |