CN112401215A - Multifunctional seasoning - Google Patents
Multifunctional seasoning Download PDFInfo
- Publication number
- CN112401215A CN112401215A CN202011119202.XA CN202011119202A CN112401215A CN 112401215 A CN112401215 A CN 112401215A CN 202011119202 A CN202011119202 A CN 202011119202A CN 112401215 A CN112401215 A CN 112401215A
- Authority
- CN
- China
- Prior art keywords
- parts
- leavening
- extract
- pawpaw
- seasoning
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 24
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 14
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 12
- 102000019197 Superoxide Dismutase Human genes 0.000 claims abstract description 12
- 108010012715 Superoxide dismutase Proteins 0.000 claims abstract description 12
- 241000121220 Tricholoma matsutake Species 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 11
- 229940002508 ginger extract Drugs 0.000 claims abstract description 11
- 235000020708 ginger extract Nutrition 0.000 claims abstract description 11
- 229940094952 green tea extract Drugs 0.000 claims abstract description 11
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 11
- 229940072113 onion extract Drugs 0.000 claims abstract description 11
- 229940000492 pawpaw extract Drugs 0.000 claims abstract description 11
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract 4
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract 4
- 239000000463 material Substances 0.000 claims description 18
- 108010020346 Polyglutamic Acid Proteins 0.000 claims description 11
- 229920002643 polyglutamic acid Polymers 0.000 claims description 11
- 229940069521 aloe extract Drugs 0.000 claims description 9
- 235000013409 condiments Nutrition 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 description 20
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 241000229143 Hippophae Species 0.000 description 8
- 150000001875 compounds Chemical class 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 241001116389 Aloe Species 0.000 description 2
- 244000189799 Asimina triloba Species 0.000 description 2
- 235000006264 Asimina triloba Nutrition 0.000 description 2
- 235000009467 Carica papaya Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000011399 aloe vera Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000003935 Hippophae Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000234314 Zingiber Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a multifunctional seasoning, which comprises the following raw materials in parts by weight: 0.5-2 parts of pawpaw extract leavening, 0.5-2 parts of tricholoma matsutake extract leavening, 0.5-2 parts of kelp extract leavening, 0.5-2 parts of ginger extract leavening, 0.5-2 parts of onion extract leavening, 0.5-2 parts of green tea extract leavening, 0.5-2 parts of sea-buckthorn extract leavening, 0.5-2 parts of superoxide dismutase, 17-20 parts of edible salt, 47-51 parts of sodium glutamate, 16-19 parts of chicken powder and 4-6 parts of white granulated sugar.
Description
Technical Field
The invention relates to the field of food formulas, in particular to a seasoning.
Background
The traditional compound seasonings such as chicken essence, monosodium glutamate and the like are used in a proper amount when dishes are cooked, so that the cooked dishes are delicious. The main flavoring agent of the currently common compound seasoning is monosodium glutamate (sodium glutamate), and in addition, flavoring agents such as salt, sugar, chicken powder, spice, chicken essence and the like are also contained. The seasoning is characterized in that sodium glutamate has the function of increasing freshness, the chicken powder has the functions of increasing aroma and improving freshness, the edible salt has the base taste of the seasoning, the white granulated sugar solves the problem of thick taste, a plurality of similar seasonings exist in the market at present, but the seasonings only have the basic characteristics of increasing freshness and increasing aroma, and the freshness of the food materials is not locked and activated.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the multifunctional seasoning, which locks and activates the freshness of food materials on the basis of increasing the freshness and increasing the aroma of dishes and reduces the nutrition loss of the dishes.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that:
provides a multifunctional condiment which is characterized in that: the material comprises the following raw materials by weight: 0.5-2 parts of pawpaw extract leavening, 0.5-2 parts of tricholoma matsutake extract leavening, 0.5-2 parts of kelp extract leavening, 0.5-2 parts of ginger extract leavening, 0.5-2 parts of onion extract leavening, 0.5-2 parts of green tea extract leavening, 0.5-2 parts of sea-buckthorn extract leavening, 0.5-2 parts of superoxide dismutase, 17-20 parts of edible salt, 47-51 parts of sodium glutamate, 16-19 parts of chicken powder and 4-6 parts of white granulated sugar.
Specifically, the feed comprises 1 part of pawpaw extract leavening, 1 part of tricholoma matsutake extract leavening, 1 part of kelp extract leavening, 1 part of ginger extract leavening, 1 part of onion extract leavening, 1 part of green tea extract leavening, 1 part of sea-buckthorn extract leavening, 1 part of superoxide dismutase, 19 parts of edible salt, 50 parts of sodium glutamate, 18 parts of chicken powder and 5 parts of white granulated sugar.
Further, the multifunctional seasoning further comprises aloe extract and polyglutamic acid.
Specifically, the compound is prepared from the following raw materials in parts by weight: 1 part of pawpaw extract leavening, 1 part of tricholoma matsutake extract leavening, 1 part of kelp extract leavening, 1 part of ginger extract leavening, 1 part of onion extract leavening, 1 part of green tea extract leavening, 1 part of sea-buckthorn extract leavening, 1 part of superoxide dismutase, 17 parts of edible salt, 49 parts of sodium glutamate, 18 parts of chicken powder, 5 parts of white granulated sugar, 2 parts of aloe extract and 1 part of polyglutamic acid.
The raw materials are mixed with a proper amount of water, and the mixture is fully mixed, granulated and dried to obtain the seasoning.
The fermented product and polysaccharide component of the fruit and vegetable extract can be coated on the surface of the food material to form a protective film in the cooking process. Under the condition of high temperature, the food water-retaining agent has a good water-retaining effect and reduces the loss of food water. Therefore, the nutrition and the moisture of the food materials are kept in the processing process, and the effect of keeping the food materials fresh is achieved.
Meanwhile, the ferment in the ferment has the effect of protecting the intestines and the stomach, and can buffer the damage of the spicy and hot foods to the intestines and the stomach; the pawpaw is alkalescent, and the extract of the pawpaw has the functions of softening food materials and increasing tenderness; the matsutake extract has the effects of enhancing freshness and resisting oxidation for food materials; the kelp has the function of enhancing compound taste; ginger and onion have the function of removing fishy smell; the green tea has antioxidant effect; the fructus Hippophae is rich in SOD, and superoxide dismutase has antiaging effect for human and food materials.
The aloe extract has effects of clearing heat and supplementing water, and can form gel and have viscosity when mixed with polyglutamic acid and water. After the aloe and the polyglutamic acid are added, the aloe and the polyglutamic acid are mixed with water in the food materials and absorb the water in the cooking process of the food materials, and a colloidal film is formed on the surface of the food materials together with the fermented products extracted from the fruits and the vegetables, so that the loss of water and nutrition is further avoided, and the original taste of the food materials is maintained to the maximum extent.
The invention has the beneficial effects that: the original moisture of the food materials is kept, so that the processed dishes have better mouthfeel and are more prominent in the freshness; the further loss of nutrient components is avoided while the water is locked, and the loss of nutrition of food materials during cooking is avoided; the traditional compound seasoning is changed, and the seasoning is only used as a seasoning additive, so that the delicate flavor of the food material is kept while the seasoning is added, and the taste and the delicate flavor of the dish are improved by using the original flavor of the food.
Detailed Description
The following description of the embodiments of the present invention is provided to facilitate the understanding of the present invention by those skilled in the art, but it should be understood that the present invention is not limited to the scope of the embodiments, and it will be apparent to those skilled in the art that various changes may be made without departing from the spirit and scope of the invention as defined and defined in the appended claims, and all matters produced by the invention using the inventive concept are protected.
Example 1
The multifunctional seasoning comprises the following raw materials in parts by weight: 1 part of pawpaw extract leavening, 1 part of tricholoma matsutake extract leavening, 1 part of kelp extract leavening, 1 part of ginger extract leavening, 1 part of onion extract leavening, 1 part of green tea extract leavening, 1 part of sea-buckthorn extract leavening, 1 part of superoxide dismutase, 19 parts of edible salt, 50 parts of sodium glutamate, 18 parts of chicken powder and 5 parts of white granulated sugar.
The raw materials are mixed with a proper amount of water, and the mixture is fully mixed, granulated and dried to obtain the seasoning.
Example 2
The multifunctional seasoning comprises the following raw materials in parts by weight: 0.5 part of pawpaw extract leavening, 0.5 part of tricholoma matsutake extract leavening, 0.5 part of kelp extract leavening, 0.5 part of ginger extract leavening, 0.5 part of onion extract leavening, 0.5 part of green tea extract leavening, 0.5 part of sea-buckthorn extract leavening, 0.5 part of superoxide dismutase, 20 parts of edible salt, 51 parts of sodium glutamate, 19 parts of chicken powder and 6 parts of white granulated sugar.
The raw materials are mixed with a proper amount of water, and the mixture is fully mixed, granulated and dried to obtain the seasoning.
Example 3
The multifunctional seasoning comprises the following raw materials in parts by weight: 2 parts of pawpaw extract leavening, 2 parts of tricholoma matsutake extract leavening, 2 parts of kelp extract leavening, 2 parts of ginger extract leavening, 2 parts of onion extract leavening, 2 parts of green tea extract leavening, 2 parts of sea-buckthorn extract leavening, 2 parts of superoxide dismutase, 17 parts of edible salt, 47 parts of sodium glutamate, 16 parts of chicken powder and 4 parts of white granulated sugar.
Example 4
The multifunctional flavoring agent further comprises Aloe extract and polyglutamic acid.
Specifically, the compound is prepared from the following raw materials in parts by weight: 1 part of pawpaw extract leavening, 1 part of tricholoma matsutake extract leavening, 1 part of kelp extract leavening, 1 part of ginger extract leavening, 1 part of onion extract leavening, 1 part of green tea extract leavening, 1 part of sea-buckthorn extract leavening, 1 part of superoxide dismutase, 17 parts of edible salt, 49 parts of sodium glutamate, 18 parts of chicken powder, 5 parts of white granulated sugar, 2 parts of aloe extract and 1 part of polyglutamic acid.
After the aloe extract and the polyglutamic acid are added, the amount of sodium glutamate 4 and edible salt is reduced, on one hand, a colloid protective film formed by the aloe extract and the polyglutamic acid can lock water, on the other hand, the salt content is reduced, the concentration of salt outside the food material can be reduced, and the separation of water is avoided.
Claims (4)
1. A multifunctional condiment is characterized in that: the material comprises the following raw materials by weight: 0.5-2 parts of pawpaw extract leavening, 0.5-2 parts of tricholoma matsutake extract leavening, 0.5-2 parts of kelp extract leavening, 0.5-2 parts of ginger extract leavening, 0.5-2 parts of onion extract leavening, 0.5-2 parts of green tea extract leavening, 0.5-2 parts of sea-buckthorn extract leavening, 0.5-2 parts of superoxide dismutase, 17-20 parts of edible salt, 47-51 parts of sodium glutamate, 16-19 parts of chicken powder and 4-6 parts of white granulated sugar.
2. The multi-functional seasoning of claim 1 wherein: the nutrient solution comprises the following raw materials, by weight, 1 part of pawpaw extract leavening, 1 part of tricholoma matsutake extract leavening, 1 part of kelp extract leavening, 1 part of ginger extract leavening, 1 part of onion extract leavening, 1 part of green tea extract leavening, 1 part of sea-buckthorn extract leavening, 1 part of superoxide dismutase, 19 parts of edible salt, 50 parts of sodium glutamate, 18 parts of chicken powder and 5 parts of white granulated sugar.
3. The multi-functional seasoning of claim 1 wherein: further comprises aloe extract and polyglutamic acid.
4. The multifunctional condiment according to claim 3, characterized by being prepared from the following raw materials in parts by weight: 1 part of pawpaw extract leavening, 1 part of tricholoma matsutake extract leavening, 1 part of kelp extract leavening, 1 part of ginger extract leavening, 1 part of onion extract leavening, 1 part of green tea extract leavening, 1 part of sea-buckthorn extract leavening, 1 part of superoxide dismutase, 17 parts of edible salt, 49 parts of sodium glutamate, 18 parts of chicken powder, 5 parts of white granulated sugar, 2 parts of aloe extract and 1 part of polyglutamic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011119202.XA CN112401215A (en) | 2020-10-19 | 2020-10-19 | Multifunctional seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011119202.XA CN112401215A (en) | 2020-10-19 | 2020-10-19 | Multifunctional seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112401215A true CN112401215A (en) | 2021-02-26 |
Family
ID=74841327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011119202.XA Pending CN112401215A (en) | 2020-10-19 | 2020-10-19 | Multifunctional seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112401215A (en) |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077146A (en) * | 2015-07-28 | 2015-11-25 | 张君 | Fermentation flavored dried scallop seasoning and preparation method thereof |
| CN106072419A (en) * | 2016-06-08 | 2016-11-09 | 成都大学 | A kind of Fructus Litseae pungentis local flavor is combined meaty flavoring and preparation method thereof |
| CN106174394A (en) * | 2016-07-21 | 2016-12-07 | 安徽杠岗香食品科技有限公司 | One removes raw meat seafood shrimp taste flavouring agent and preparation method thereof |
| CN107296256A (en) * | 2017-07-31 | 2017-10-27 | 湖北鸭酷科技有限公司 | Fermented natural spice composition and application thereof in preparation method of marinated products |
| CN107772400A (en) * | 2016-08-25 | 2018-03-09 | 南京禾文化创意有限公司 | A kind of Chinese medicine acid and preparation method thereof |
| CN107772399A (en) * | 2016-08-25 | 2018-03-09 | 南京禾文化创意有限公司 | Warming up solid first Chinese medicine flavoring that a kind of winter uses and preparation method thereof |
| CN107950975A (en) * | 2017-11-23 | 2018-04-24 | 郑州哈尔九宝食品有限公司 | A kind of matsutake chickens' extract and preparation method thereof |
| CN108041552A (en) * | 2017-12-11 | 2018-05-18 | 郁万雷 | The production method of onion organic healthy flavouring |
| KR20180065825A (en) * | 2016-12-08 | 2018-06-18 | 주식회사 밝은에프앤디 | Fermentation Condiment of Sea Tangle Extract Method |
| CN108902892A (en) * | 2018-07-02 | 2018-11-30 | 西藏林芝市波密县藏核农业科技有限公司 | The preparation method of fermented type seasoning containing matsutake and cyanide |
| CN109757702A (en) * | 2019-03-22 | 2019-05-17 | 佛山市海天(高明)调味食品有限公司 | A kind of fresh adding chickens' extract and preparation method thereof |
-
2020
- 2020-10-19 CN CN202011119202.XA patent/CN112401215A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077146A (en) * | 2015-07-28 | 2015-11-25 | 张君 | Fermentation flavored dried scallop seasoning and preparation method thereof |
| CN106072419A (en) * | 2016-06-08 | 2016-11-09 | 成都大学 | A kind of Fructus Litseae pungentis local flavor is combined meaty flavoring and preparation method thereof |
| CN106174394A (en) * | 2016-07-21 | 2016-12-07 | 安徽杠岗香食品科技有限公司 | One removes raw meat seafood shrimp taste flavouring agent and preparation method thereof |
| CN107772400A (en) * | 2016-08-25 | 2018-03-09 | 南京禾文化创意有限公司 | A kind of Chinese medicine acid and preparation method thereof |
| CN107772399A (en) * | 2016-08-25 | 2018-03-09 | 南京禾文化创意有限公司 | Warming up solid first Chinese medicine flavoring that a kind of winter uses and preparation method thereof |
| KR20180065825A (en) * | 2016-12-08 | 2018-06-18 | 주식회사 밝은에프앤디 | Fermentation Condiment of Sea Tangle Extract Method |
| CN107296256A (en) * | 2017-07-31 | 2017-10-27 | 湖北鸭酷科技有限公司 | Fermented natural spice composition and application thereof in preparation method of marinated products |
| CN107950975A (en) * | 2017-11-23 | 2018-04-24 | 郑州哈尔九宝食品有限公司 | A kind of matsutake chickens' extract and preparation method thereof |
| CN108041552A (en) * | 2017-12-11 | 2018-05-18 | 郁万雷 | The production method of onion organic healthy flavouring |
| CN108902892A (en) * | 2018-07-02 | 2018-11-30 | 西藏林芝市波密县藏核农业科技有限公司 | The preparation method of fermented type seasoning containing matsutake and cyanide |
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Application publication date: 20210226 |
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