CN108523072A - A kind of barbecue sauce - Google Patents
A kind of barbecue sauce Download PDFInfo
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- CN108523072A CN108523072A CN201810238566.6A CN201810238566A CN108523072A CN 108523072 A CN108523072 A CN 108523072A CN 201810238566 A CN201810238566 A CN 201810238566A CN 108523072 A CN108523072 A CN 108523072A
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- Prior art keywords
- powder
- barbecue sauce
- white
- chinese
- spiceleaf
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- 235000021168 barbecue Nutrition 0.000 title claims abstract description 18
- 235000015067 sauces Nutrition 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 15
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 240000000467 Carum carvi Species 0.000 claims abstract description 9
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 9
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 9
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims abstract description 9
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 9
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 9
- 235000019503 curry powder Nutrition 0.000 claims abstract description 9
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims abstract description 9
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000009569 green tea Nutrition 0.000 claims abstract description 9
- 241000411851 herbal medicine Species 0.000 claims abstract description 9
- 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 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 239000001702 nutmeg Substances 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 235000013614 black pepper Nutrition 0.000 claims abstract description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 11
- 239000000463 material Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 235000003563 vegetarian diet Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000008397 ginger Nutrition 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
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention discloses a kind of barbecue sauce, by following masses number at being grouped as：1 1.6kg of Chinese prickly ash,0.3 0.4kg of garlic pieces,1.2 1.6kg of aniseed,0.5 0.6kg of spiceleaf,1.5 1.7kg of rhizoma zingiberis,0.4 0.6kg of tsaoko,1.5 2kg of white pepper,0.6 0.8kg of cassia bark,0.4 0.7kg of fennel,0.4 0.8kg of cloves,0.5 0.9kg of caraway seeds,0.5 0.7kg of husky benevolence,0.6 0.7kg of nutmeg,0.2 0.6kg of green tea,0.3 0.6kg of Radix Glycyrrhizae,0.1 0.2kg of white chessman,0.8 1.2kg of chickens' extract,1.5 2.5kg of monosodium glutamate,Spicy fresh 0.3 0.35kg,0.045 0.05kg of Thirteen Spice,0.06 0.1kg of disodium 5 '-ribonucleotide,1.5 2kg of Chinese herbal medicine powder and 0.5 0.8kg of curry powder,The seasoning for selecting plurality of raw materials collocation Chinese medicine to be made in the present invention,It is strong with fragrance,It is full of nutrition,The strong feature of seasoning function,Resistant against high temperatures are cooked when use,The smell of various food materials can effectively be removed,Peculiar smell,Suitable for making various baked foods.It is the barbecue sauce of a kind of science, health, safety without any chemical addition agent.
Description
Technical field
The present invention relates to food technology field more particularly to a kind of barbecue sauces.
Background technology
Barbecue is passed through the hall into the inner chamber from initial roadside stands, till now star hotel, is increasingly liked by masses.Current barbecue
From by Xinjiang, kebob develops, initial kebob only spreads a little chilli powders and cumin powder seasoning, with the development of society
And it is increasingly diversified for roasted vegetable type, single taste has been unable to meet the needs of modern's taste.It cooks in west
Tune tends to science, develops into the consideration in nutrition；Art is tended in the cooking of China, shows as being particular about taste.In
State cooks, and not only eats food in more importantly " jealous road ".Although having when many natural animal and plant materials are individually processed certain
Perfume (or spice) and taste, but still the desire of the gourmet's luck of people cannot be met.Regardless of food, appropriate seasoning is appropriately added and cooks, always
It is more coveted.In popular featured delicious food, barbecue is a wonderful work therein, the cuisines night market of various regions, cuisines
A street is substantially all lively barbecue scene.Food roasting is won victory with taste, attractive with taste, delicious to food roasting,
Naturally can't do without using a large amount of seasonings.
Invention content
In consideration of it, the present invention provides a kind of barbecue sauce, by following masses number at being grouped as：Chinese prickly ash 1-
1.6kg, garlic pieces 0.3-0.4kg, aniseed 1.2-1.6kg, spiceleaf 0.5-0.6kg, rhizoma zingiberis 1.5-1.7kg, tsaoko 0.4-0.6kg,
White pepper 1.5-2kg, cassia bark 0.6-0.8kg, fennel 0.4-0.7kg, cloves 0.4-0.8kg, caraway seeds 0.5-0.9kg, Sha Ren
0.5-0.7kg, nutmeg 0.6-0.7kg, green tea 0.2-0.6kg, Radix Glycyrrhizae 0.3-0.6kg, white chessman 0.1-0.2kg, chickens' extract 0.8-
1.2kg, monosodium glutamate 1.5-2.5kg, spicy fresh 0.3-0.35kg, Thirteen Spice 0.045-0.05kg, disodium 5 '-ribonucleotide 0.06-0.1kg,
Chinese herbal medicine powder 1.5-2kg and curry powder 0.5-0.8kg, production method include the following steps：
(1) by Chinese prickly ash 1-1.6kg, garlic pieces 0.3-0.4kg, aniseed 1.2-1.6kg, spiceleaf 0.5-0.6kg, rhizoma zingiberis 1.5-
1.7kg, tsaoko 0.4-0.6kg, white pepper 1.5-2kg, cassia bark 0.6-0.8kg, fennel 0.4-0.7kg, cloves 0.4-0.8kg,
Caraway seeds 0.5-0.9kg, Sha Ren 0.5-0.7kg, nutmeg 0.6-0.7kg, green tea 0.2-0.6kg, Radix Glycyrrhizae 0.3-0.6kg, white chessman
0.1-0.2kg, chickens' extract 0.8-1.2kg, monosodium glutamate 1.5-2.5kg and disodium 5 '-ribonucleotide 0.06-0.1kg, pulverize respectively；
(2) by step (1) is various pulverize after powder mix, spicy fresh 0.3-0.35kg, Thirteen Spice is added
0.045-0.05kg, Chinese herbal medicine powder 1.5-2kg and curry powder 0.5-0.8kg, stir evenly；
(3) bag distribution packaging, i.e.,.
The present invention is further described, the mixture of gained is dried at 80-85 DEG C in the step (2), is then taken
Go out.
Using above-mentioned technical proposal, have the advantages that：
The seasoning for selecting plurality of raw materials collocation Chinese medicine to be made in the present invention, strong, full of nutrition with fragrance,
The strong feature of seasoning function, and have effects that certain spleen benefiting and stimulating the appetite；Resistant against high temperatures are cooked when use, can effectively be gone
Except the smell of the food materials such as various meats, fish, seafood, greengrocery, vegetarian diet class, peculiar smell, it is suitable for making various barbecue foods
Product.And its long shelf-life, any chemical addition agent is free of, need to be only seasoned with it when roasting various food materials, no longer need to make
It is the barbecue sauce of a kind of science, health, safety with other seasonings.
Specific implementation mode
Embodiment 1：A kind of barbecue sauce, by following masses number at being grouped as：It is Chinese prickly ash 1kg, garlic pieces 0.3kg, big
Expect 1.2kg, spiceleaf 0.5kg, rhizoma zingiberis 1.5kg, tsaoko 0.4kg, white pepper 1.5kg, cassia bark 0.6kg, fennel 0.4kg, cloves
0.4kg, caraway seeds 0.5kg, Sha Ren 0.5kg, nutmeg 0.6kg, green tea 0.2kg, Radix Glycyrrhizae 0.3kg, white chessman 0.1kg, chickens' extract
0.8kg, monosodium glutamate 1.5kg, spicy fresh 0.3kg, Thirteen Spice 0.045kg, disodium 5 '-ribonucleotide 0.06kg, Chinese herbal medicine powder 1.5kg and coffee
Curry powder 0.5kg, production method include the following steps：(1) by Chinese prickly ash 1kg, garlic pieces 0.3kg, aniseed 1.2kg, spiceleaf 0.5kg, dry
Ginger 1.5kg, tsaoko 0.4kg, white pepper 1.5kg, cassia bark 0.6kg, fennel 0.4kg, cloves 0.4kg, caraway seeds 0.5kg, Sha Ren
0.5kg, nutmeg 0.6kg, green tea 0.2kg, Radix Glycyrrhizae 0.3kg, white chessman 0.1kg, chickens' extract 0.8kg, monosodium glutamate 1.5kg and disodium 5 '-ribonucleotide
0.06kg pulverizes respectively；(2) by step (1) is various pulverize after powder mix, spicy fresh 0.3kg, ten are added
Three perfume 0.045kg, Chinese herbal medicine powder 1.5kg and curry powder 0.5kg, stir evenly；(3) bag distribution packaging, that is, and the step (2)
The mixture of middle gained is dried at 80-85 DEG C, is then taken out.
Embodiment 2：A kind of barbecue sauce, by following masses number at being grouped as：Chinese prickly ash 1.6kg, garlic pieces 0.4kg,
Aniseed 1.6kg, spiceleaf 0.6kg, rhizoma zingiberis 1.7kg, tsaoko 0.6kg, white pepper 2kg, cassia bark 0.8kg, fennel 0.7kg, cloves
0.8kg, caraway seeds 0.9kg, Sha Ren 0.7kg, nutmeg 0.7kg, green tea 0.6kg, Radix Glycyrrhizae 0.6kg, white chessman 0.2kg, chickens' extract
1.2kg, monosodium glutamate 2.5kg, spicy fresh 0.35kg, Thirteen Spice 0.05kg, disodium 5 '-ribonucleotide 0.1kg, Chinese herbal medicine powder 2kg and curry powder
0.8kg, production method include the following steps：
(1) by Chinese prickly ash 1.6kg, garlic pieces 0.4kg, aniseed 1.6kg, spiceleaf 0.6kg, rhizoma zingiberis 1.7kg, tsaoko 0.6kg, white Hu
Green pepper 2kg, cassia bark 0.8kg, fennel 0.7kg, cloves 0.8kg, caraway seeds 0.9kg, Sha Ren 0.7kg, nutmeg 0.7kg, green tea
0.6kg, Radix Glycyrrhizae 0.6kg, white chessman 0.2kg, chickens' extract 1.2kg, monosodium glutamate 2.5kg and disodium 5 '-ribonucleotide 0.1kg, pulverize respectively；
(2) by step (1) is various pulverize after powder mix, be added spicy fresh 0.35kg, Thirteen Spice 0.05kg,
Chinese herbal medicine powder 2kg and curry powder 0.8kg, stirs evenly；
(3) bag distribution packaging, that is, the mixture of gained is dried at 80-90 DEG C in the step (2), is then taken out.
The seasoning for selecting plurality of raw materials collocation Chinese medicine to be made in the present invention, strong, full of nutrition with fragrance,
The strong feature of seasoning function, and have effects that certain spleen benefiting and stimulating the appetite；Resistant against high temperatures are cooked when use, can effectively be gone
Except the smell of the food materials such as various meats, fish, seafood, greengrocery, vegetarian diet class, peculiar smell, it is suitable for making various barbecue foods
Product.And its long shelf-life, any chemical addition agent is free of, need to be only seasoned with it when roasting various food materials, no longer need to make
It is the barbecue sauce of a kind of science, health, safety with other seasonings.
The foregoing describe the basic principles and main features of the present invention, It should be understood by those skilled in the art that of the invention
It is not restricted to the described embodiments, the above embodiments and description only illustrate the principle of the present invention, is not departing from
Under the premise of spirit and scope of the invention, various changes and improvements may be made to the invention, these changes and improvements both fall within requirement
In the scope of the invention of protection, invents claimed range and be defined by the appending claims and its equivalent thereof.
Claims (2)
1. a kind of barbecue sauce, which is characterized in that by following masses number at being grouped as：Chinese prickly ash 1-1.6kg, garlic pieces 0.3-
0.4kg, aniseed 1.2-1.6kg, spiceleaf 0.5-0.6kg, rhizoma zingiberis 1.5-1.7kg, tsaoko 0.4-0.6kg, white pepper 1.5-2kg,
Cassia bark 0.6-0.8kg, fennel 0.4-0.7kg, cloves 0.4-0.8kg, caraway seeds 0.5-0.9kg, Sha Ren 0.5-0.7kg, nutmeg
0.6-0.7kg, green tea 0.2-0.6kg, Radix Glycyrrhizae 0.3-0.6kg, white chessman 0.1-0.2kg, chickens' extract 0.8-1.2kg, monosodium glutamate 1.5-
2.5kg, spicy fresh 0.3-0.35kg, Thirteen Spice 0.045-0.05kg, disodium 5 '-ribonucleotide 0.06-0.1kg, Chinese herbal medicine powder 1.5-
2kg and curry powder 0.5-0.8kg, production method include the following steps：
(1) by Chinese prickly ash 1-1.6kg, garlic pieces 0.3-0.4kg, aniseed 1.2-1.6kg, spiceleaf 0.5-0.6kg, rhizoma zingiberis 1.5-1.7kg,
Tsaoko 0.4-0.6kg, white pepper 1.5-2kg, cassia bark 0.6-0.8kg, fennel 0.4-0.7kg, cloves 0.4-0.8kg, caraway seeds
0.5-0.9kg, Sha Ren 0.5-0.7kg, nutmeg 0.6-0.7kg, green tea 0.2-0.6kg, Radix Glycyrrhizae 0.3-0.6kg, white chessman 0.1-
0.2kg, chickens' extract 0.8-1.2kg, monosodium glutamate 1.5-2.5kg and disodium 5 '-ribonucleotide 0.06-0.1kg, pulverize respectively；
(2) by step (1) is various pulverize after powder mix, spicy fresh 0.3-0.35kg, Thirteen Spice 0.045- is added
0.05kg, Chinese herbal medicine powder 1.5-2kg and curry powder 0.5-0.8kg, stir evenly；
(3) bag distribution packaging, i.e.,.
2. a kind of barbecue sauce according to claim 1, which is characterized in that the mixture of gained in the step (2)
It dries, then takes out at 80-85 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810238566.6A CN108523072A (en) | 2018-03-22 | 2018-03-22 | A kind of barbecue sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810238566.6A CN108523072A (en) | 2018-03-22 | 2018-03-22 | A kind of barbecue sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108523072A true CN108523072A (en) | 2018-09-14 |
Family
ID=63485116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810238566.6A Pending CN108523072A (en) | 2018-03-22 | 2018-03-22 | A kind of barbecue sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108523072A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601953A (en) * | 2019-01-22 | 2019-04-12 | 张崇宝 | A kind of production method of the formula and barbecue of barbecue medical food condiment |
| CN112586716A (en) * | 2020-12-07 | 2021-04-02 | 安徽省美极调味食品有限公司 | Seasoning for barbecue pickled products and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144765A (en) * | 2010-02-05 | 2011-08-10 | 关保昌 | Thirty-spice condiment and preparation method thereof |
| CN102657322A (en) * | 2012-05-25 | 2012-09-12 | 郑州三全食品股份有限公司 | Fishy smell removing seasoning powder and use method thereof |
| CN104738546A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Secret sauce for dried bean curd |
| CN104000155B (en) * | 2014-06-20 | 2016-06-29 | 肖安辉 | A kind of flavouring agent |
-
2018
- 2018-03-22 CN CN201810238566.6A patent/CN108523072A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144765A (en) * | 2010-02-05 | 2011-08-10 | 关保昌 | Thirty-spice condiment and preparation method thereof |
| CN102657322A (en) * | 2012-05-25 | 2012-09-12 | 郑州三全食品股份有限公司 | Fishy smell removing seasoning powder and use method thereof |
| CN104738546A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Secret sauce for dried bean curd |
| CN104000155B (en) * | 2014-06-20 | 2016-06-29 | 肖安辉 | A kind of flavouring agent |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601953A (en) * | 2019-01-22 | 2019-04-12 | 张崇宝 | A kind of production method of the formula and barbecue of barbecue medical food condiment |
| CN112586716A (en) * | 2020-12-07 | 2021-04-02 | 安徽省美极调味食品有限公司 | Seasoning for barbecue pickled products and preparation method thereof |
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Application publication date: 20180914 |