CN114651956A - Preparation method of slag-free halogen material powder based on combination of ultrafiltration and spray drying - Google Patents
Preparation method of slag-free halogen material powder based on combination of ultrafiltration and spray drying Download PDFInfo
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- CN114651956A CN114651956A CN202210356276.8A CN202210356276A CN114651956A CN 114651956 A CN114651956 A CN 114651956A CN 202210356276 A CN202210356276 A CN 202210356276A CN 114651956 A CN114651956 A CN 114651956A
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- spray drying
- halogen material
- slag
- material powder
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- 239000000843 powder Substances 0.000 title claims abstract description 40
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 37
- 150000002367 halogens Chemical class 0.000 title claims abstract description 37
- 239000000463 material Substances 0.000 title claims abstract description 35
- 238000001694 spray drying Methods 0.000 title claims abstract description 32
- 238000000108 ultra-filtration Methods 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 241001127714 Amomum Species 0.000 claims abstract description 16
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 244000203593 Piper nigrum Species 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 8
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 8
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 8
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 8
- 235000011477 liquorice Nutrition 0.000 claims abstract description 8
- 235000006226 Areca catechu Nutrition 0.000 claims abstract description 7
- 244000080767 Areca catechu Species 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 7
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 7
- 240000007232 Illicium verum Species 0.000 claims abstract description 7
- 235000019510 Long pepper Nutrition 0.000 claims abstract description 7
- 235000008766 Murraya exotica Nutrition 0.000 claims abstract description 7
- 240000001899 Murraya exotica Species 0.000 claims abstract description 7
- 235000009696 Murraya paniculata Nutrition 0.000 claims abstract description 7
- 235000006990 Pimenta dioica Nutrition 0.000 claims abstract description 7
- 240000008474 Pimenta dioica Species 0.000 claims abstract description 7
- 240000003455 Piper longum Species 0.000 claims abstract description 7
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 7
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 7
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 claims abstract description 5
- 235000002598 Inula helenium Nutrition 0.000 claims abstract description 3
- 244000116484 Inula helenium Species 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000013311 vegetables Nutrition 0.000 claims description 15
- 235000013599 spices Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 241000213006 Angelica dahurica Species 0.000 claims description 4
- 241001131796 Botaurus stellaris Species 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 239000002893 slag Substances 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 8
- 235000015090 marinades Nutrition 0.000 description 8
- 239000012267 brine Substances 0.000 description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 240000004784 Cymbopogon citratus Species 0.000 description 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241000606266 Nardostachys Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- 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)
Abstract
The invention discloses a preparation method of slag-free halogen material powder based on combination of ultrafiltration and spray drying, and relates to the technical field of slag-free halogen material powder preparation, wherein the slag-free halogen material powder comprises the following raw materials: 26g of cinnamon, 16g of long pepper, 65g of fructus amomi, 16g of tsaoko amomum fruit, 20g of villous amomum fruit, 27g of radix angelicae, 10g of elecampane, 16g of rhizoma kaempferiae, 15g of dried ginger, 45g of cardamom, 25g of galangal, 5g of clove, 20g of black pepper, 15g of allspice, 26g of dried orange peel, 26g of liquorice, 100g of star anise, 10g of bay leaf, 15g of betel nut leaf, 10g of fortune's-leaved wealth, 25g of common fennel fruit, 1 piece of momordica grosvenori and 8g of murraya paniculata. The invention solves the problem of no slag of the halogen powder by combining ultrafiltration technology and spray drying, maximally reserves the original flavor and active ingredients in the halogen material by using the spray drying, has very rapid drying process, can be directly dried into powder, is easy to change the drying condition and is convenient to adjust the quality standard of products.
Description
Technical Field
The invention relates to a preparation method of slag-free halogen material powder, in particular to a preparation method of slag-free halogen material powder based on the combination of ultrafiltration and spray drying.
Background
The wine and the grains are widely used in diet at the earliest source in the period of Mr. Qin, the formula of the marinating material, the sauce material and the grain material has been provided by the Song Dynasty, the marinating and the grain making technology are specifically applied in diet, and the people are not only good-looking in color, fragrant, fresh and mellow, soft, moist and praised for the sauce marinating, but also can not dispense with the marinating.
The marinade is a seasoning for preparing marinade, generally refers to a traditional Chinese medicine spice for preparing brine, the marinade has strong fragrance, can remove fishy and mutton smells of food raw materials, and has the function of increasing the fragrance of food, the marinade is prepared by putting the marinade into a marinade pot and adding water for boiling, brine with different marinade formulas can be prepared into brine with different fragrance types, and the spice for preparing the marinade in the market has hundreds of common anises, cassia bark, pepper, nardostachys root, common fennel fruit, white cardamom, nutmeg, amomum fruit, bay leaves, clove bud, sand ginger, south ginger, lemongrass, liquorice, tsaoko amomum fruit and the like.
The existing hot air drying technology for the marinated powder can not finish the slag-free treatment of the marinated powder, and the marinated powder is not completely preserved in flavor, so that the prepared marinated powder has low slag-free property and bad taste, and therefore, a preparation method of the slag-free marinated powder based on the combination of ultrafiltration and spray drying is needed to solve the problems.
Disclosure of Invention
The invention aims to provide a preparation method of slag-free halogen powder based on the combination of ultrafiltration and spray drying, and aims to solve the problems that the slag-free treatment of the halogen powder cannot be finished and the prepared halogen powder has low slag-free property and bad taste due to incomplete preservation of the flavor of the halogen powder in the conventional hot air drying halogen powder technology provided in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: the residue-free brine powder based on the combination of ultrafiltration and spray drying comprises the following raw materials:
26g of cinnamon, 16g of long pepper, 65g of fructus amomi, 16g of tsaoko amomum fruit, 20g of villous amomum fruit, 27g of angelica dahurica, 10g of costustoot, 16g of kaempferia galangal, 15g of dried ginger, 45g of cardamom, 25g of galangal, 5g of clove, 20g of black pepper, 15g of allspice, 26g of dried orange peel, 26g of liquorice, 100g of star anise, 10g of bay leaves, 15g of betel nut leaves, 10g of fortune's galangal seeds, 25g of common fennel fruit, 1 momordica grosvenori and 8g of murraya paniculata.
As a preferred technical scheme of the invention, the preparation method of the slag-free halogen material powder comprises the following steps:
s1, stewing, namely, firstly, selecting 26g of cinnamon, 16g of long pepper, 65g of fructus amomi, 16g of tsaoko amomum fruit, 20g of villous amomum fruit, 27g of angelica dahurica, 10g of costustoot, 16g of rhizoma kaempferiae, 15g of dried ginger, 45g of cardamom, 25g of galangal, 5g of clove, 20g of black pepper, 15g of allspice, 26g of dried orange peel, 26g of liquorice, 100g of star anise, 10g of bay leaf, 15g of betel nut leaf, 10g of fortune' S galangal seed, 25g of fennel, 1 piece of momordica grosvenori and 8g of murraya paniculata, frying, then wrapping into a spice bag, frying required vegetables, wrapping into a vegetable bag, and adding the spice bag and the vegetable bag into soup stock for stewing;
s2, filtering the soup stock decocted from the spice bag and the vegetable bag by using an ultrafiltration technology to obtain a decocted marinating material;
and S3, drying the decocted bittern by a spray drying technology to prepare bittern powder.
As a preferable technical solution of the present invention, the spray drying technology in step S3 requires that maltodextrin be added to the cooked marinated food, and the addition amount is 3%.
In a preferred embodiment of the present invention, in the step S3, the feeding temperature and the feeding speed are 170 ℃ and 3 respectively when the decocted halogen material is subjected to the spray drying technique.
As a preferable technical scheme of the invention, before the raw material is decocted in the step S1, the raw material needs to be cleaned, brewed and cleaned, and the brewing time is not less than 10 minutes.
As a preferred technical solution of the present invention, the vegetables in the step S1 include ginger, garlic, onion, dried pepper and onion.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention solves the problem of no slag of the halogen powder by combining ultrafiltration technology and spray drying, maximally reserves the original flavor and active ingredients in the halogen material by using the spray drying, has very rapid drying process, can be directly dried into powder, is easy to change the drying condition and is convenient to adjust the quality standard of products.
2. The invention adopts the combined technology of ultrafiltration and spray drying, has certain negative pressure in a drying chamber, ensures the sanitary condition in production, avoids dust flying in a workshop, can improve the product purity and effectively improve the production capacity, and the spray volume can reach hundreds of tons per hour, and the product quality is high.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: the residue-free halogen material powder based on the combination of ultrafiltration and spray drying is characterized in that: the slag-free halogen material powder comprises the following raw materials:
26g of cinnamon, 16g of long pepper, 65g of fructus amomi, 16g of tsaoko amomum fruit, 20g of villous amomum fruit, 27g of radix angelicae, 10g of elecampane, 16g of rhizoma kaempferiae, 15g of dried ginger, 45g of cardamom, 25g of galangal, 5g of clove, 20g of black pepper, 15g of allspice, 26g of dried orange peel, 26g of liquorice, 100g of star anise, 10g of bay leaf, 15g of betel nut leaf, 10g of fortune's-leaved wealth, 25g of common fennel fruit, 1 piece of momordica grosvenori and 8g of murraya paniculata.
A preparation method of slag-free halogen material powder based on the combination of ultrafiltration and spray drying comprises the following steps:
s1, stewing, namely, firstly, selecting 26g of cinnamon, 16g of long pepper, 65g of fructus amomi, 16g of tsaoko amomum fruit, 20g of villous amomum fruit, 27g of angelica dahurica, 10g of costustoot, 16g of rhizoma kaempferiae, 15g of dried ginger, 45g of cardamom, 25g of galangal, 5g of clove, 20g of black pepper, 15g of allspice, 26g of dried orange peel, 26g of liquorice, 100g of star anise, 10g of bay leaf, 15g of betel nut leaf, 10g of fortune' S galangal seed, 25g of fennel, 1 piece of momordica grosvenori and 8g of murraya paniculata, frying, then wrapping into a spice bag, frying required vegetables, wrapping into a vegetable bag, and adding the spice bag and the vegetable bag into soup stock for stewing;
s2, filtering the soup stock decocted from the spice bag and the vegetable bag by using an ultrafiltration technology to obtain the decocted halogen material, solving the problem of no slag of the halogen powder by combining the ultrafiltration technology and spray drying, maximally retaining the original flavor and active ingredients in the halogen material by using the spray drying, simultaneously drying the halogen material into powder quickly, directly drying the halogen material into powder, easily changing the drying conditions and conveniently adjusting the product quality standard;
s3, drying the stewed brine material by a spray drying technology to prepare brine material powder, and adopting an ultrafiltration technology and a spray drying combined technology, wherein a certain negative pressure is generated in a drying chamber, so that the sanitary condition in production is ensured, dust is prevented from flying in a workshop, the product purity can be improved, the production capacity can also be effectively improved, the spray amount per hour can reach hundreds of tons, the product quality is high, meanwhile, the adjustment of a spray dryer is convenient, and the operating conditions can be changed in a larger range to control the quality indexes of the product, such as particle size distribution, moisture content, bioactivity, solubility, color, aroma, taste and the like.
In the step S3, the spray drying technology needs to add maltodextrin into the stewed halogen material, and the addition amount is 3%.
In the step S3, the feeding temperature when the decocted halogen material is subjected to the spray drying technical treatment is 170 ℃, and the feeding speed is 3.
Before the raw materials are decocted in the step S1, the raw materials need to be cleaned, soaked and cleaned, and the soaking time is not less than 10 minutes.
S1 the vegetables include ginger, garlic, scallion, dried pepper and onion.
In the present invention, unless otherwise explicitly specified or limited, for example, it may be fixedly attached, detachably attached, or integrated; can be mechanically or electrically connected; the terms may be directly connected or indirectly connected through an intermediate agent, and may be used for communicating the inside of two elements or interacting relation of two elements, unless otherwise specifically defined, and the specific meaning of the terms in the present invention can be understood by those skilled in the art according to specific situations.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The residue-free halogen material powder based on the combination of ultrafiltration and spray drying is characterized in that: the slag-free halogen material powder comprises the following raw materials:
26g of cinnamon, 16g of long pepper, 65g of fructus amomi, 16g of tsaoko amomum fruit, 20g of villous amomum fruit, 27g of radix angelicae, 10g of elecampane, 16g of rhizoma kaempferiae, 15g of dried ginger, 45g of cardamom, 25g of galangal, 5g of clove, 20g of black pepper, 15g of allspice, 26g of dried orange peel, 26g of liquorice, 100g of star anise, 10g of bay leaf, 15g of betel nut leaf, 10g of fortune's-leaved wealth, 25g of common fennel fruit, 1 piece of momordica grosvenori and 8g of murraya paniculata.
2. The method for preparing slag-free halogen material powder based on the combination of ultrafiltration and spray drying as claimed in claim 1, wherein the method comprises the following steps: the preparation method of the slag-free halogen material powder comprises the following steps:
s1, stewing, namely, firstly, selecting 26g of cinnamon, 16g of long pepper, 65g of fructus amomi, 16g of tsaoko amomum fruit, 20g of villous amomum fruit, 27g of angelica dahurica, 10g of costustoot, 16g of rhizoma kaempferiae, 15g of dried ginger, 45g of cardamom, 25g of galangal, 5g of clove, 20g of black pepper, 15g of allspice, 26g of dried orange peel, 26g of liquorice, 100g of star anise, 10g of bay leaf, 15g of betel nut leaf, 10g of fortune' S galangal seed, 25g of fennel, 1 piece of momordica grosvenori and 8g of murraya paniculata, frying, then wrapping into a spice bag, frying required vegetables, wrapping into a vegetable bag, and adding the spice bag and the vegetable bag into soup stock for stewing;
s2, filtering the soup stock decocted from the spice bag and the vegetable bag by using an ultrafiltration technology to obtain a stewed spice;
and S3, drying the decocted bittern by a spray drying technology to prepare bittern powder.
3. The method for preparing slag-free halogen material powder based on the combination of ultrafiltration and spray drying as claimed in claim 2, wherein the method comprises the following steps: in the step S3, the spray drying technique requires that maltodextrin be added to the boiled marinated food in an amount of 3%.
4. The method for preparing slag-free halogen material powder based on the combination of ultrafiltration and spray drying as claimed in claim 2, characterized in that: in the step S3, the feeding temperature when the decocted halogen material is subjected to the spray drying technical treatment is 170 ℃, and the feeding speed is 3.
5. The method for preparing slag-free halogen material powder based on the combination of ultrafiltration and spray drying as claimed in claim 2, wherein the method comprises the following steps: and in the step S1, before the raw materials are decocted, the raw materials need to be cleaned, soaked and cleaned, and the soaking time is not less than 10 minutes.
6. The method for preparing slag-free halogen material powder based on the combination of ultrafiltration and spray drying as claimed in claim 2, wherein the method comprises the following steps: the vegetables in the step S1 include ginger slices, garlic, scallion, dried chili and onion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210356276.8A CN114651956A (en) | 2022-04-06 | 2022-04-06 | Preparation method of slag-free halogen material powder based on combination of ultrafiltration and spray drying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210356276.8A CN114651956A (en) | 2022-04-06 | 2022-04-06 | Preparation method of slag-free halogen material powder based on combination of ultrafiltration and spray drying |
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| CN114651956A true CN114651956A (en) | 2022-06-24 |
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| CN202210356276.8A Pending CN114651956A (en) | 2022-04-06 | 2022-04-06 | Preparation method of slag-free halogen material powder based on combination of ultrafiltration and spray drying |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507486A (en) * | 2008-02-13 | 2009-08-19 | 黄启强 | Composite pungent and fragrant flavorings and production method and technique thereof |
| CN101822357A (en) * | 2010-05-04 | 2010-09-08 | 何才福 | Stewing material for stewing duck and use method thereof |
| CN104770701A (en) * | 2015-04-29 | 2015-07-15 | 赵建平 | Pot-stewed food seasoning and application thereof |
| CN108095014A (en) * | 2017-12-26 | 2018-06-01 | 西南大学 | A kind of non-residue instant halogen material and preparation method thereof |
| CN111227215A (en) * | 2020-03-05 | 2020-06-05 | 广州辣百川食品配料有限公司 | Novel process and method for producing slag-free (or less slag) brine material |
| CN111418812A (en) * | 2020-05-15 | 2020-07-17 | 董银行 | Seasoning for stewing dishes |
-
2022
- 2022-04-06 CN CN202210356276.8A patent/CN114651956A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507486A (en) * | 2008-02-13 | 2009-08-19 | 黄启强 | Composite pungent and fragrant flavorings and production method and technique thereof |
| CN101822357A (en) * | 2010-05-04 | 2010-09-08 | 何才福 | Stewing material for stewing duck and use method thereof |
| CN104770701A (en) * | 2015-04-29 | 2015-07-15 | 赵建平 | Pot-stewed food seasoning and application thereof |
| CN108095014A (en) * | 2017-12-26 | 2018-06-01 | 西南大学 | A kind of non-residue instant halogen material and preparation method thereof |
| CN111227215A (en) * | 2020-03-05 | 2020-06-05 | 广州辣百川食品配料有限公司 | Novel process and method for producing slag-free (or less slag) brine material |
| CN111418812A (en) * | 2020-05-15 | 2020-07-17 | 董银行 | Seasoning for stewing dishes |
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