CN1245657A - Natural flavouring agent and its preparation method - Google Patents
Natural flavouring agent and its preparation method Download PDFInfo
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- CN1245657A CN1245657A CN98117580A CN98117580A CN1245657A CN 1245657 A CN1245657 A CN 1245657A CN 98117580 A CN98117580 A CN 98117580A CN 98117580 A CN98117580 A CN 98117580A CN 1245657 A CN1245657 A CN 1245657A
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Abstract
The present invention discloses a pure natural flavouring material and its preparation method. Said described natural flavouring material contains the following ingredients of tangerine peel, acorus root, lesser galangal root, ginseng, unripe chebule, ganoderma, kaempferia root, prepared flowery knotweed root, star anise, astragalus root, dahurian angelica root, spiny jujube kernel, long pepper and other 19 Chinese medicinal materials. Said invention not only has the good flavouring function, but also possesses the action of health-care, preventing and curing diseases.
Description
The present invention relates to natural condiment containing and compound method thereof, more particularly, relate to natural condiment containing and compound method thereof by 32 kinds of prepared from traditional Chinese medicines.
Flavoring agent is an indispensable condiment in the dish cooking.
Although the flavoring agent brand of Chu Shouing is a lot of in the market, except that the flavoring agent such as Fructus Piperis powder, Rhizoma Zingiberis powder etc. of single taste, mix the how in the majority of flavor with five spice powder, fragrant peppery powder and so on, this class flavoring agent is limited to the flavour improvement of dish.The application for a patent for invention " flavouring and compound method thereof " (application number 90101013) that propose in Patent Office of the People's Republic of China February 26 nineteen ninety, its flavoring agent is made up of 13 kinds of Chinese herbal medicine, comprise Fructus Amomi, Fructus Amomi Rotundus, Flos Caryophylli, Fructus Tsaoko, Fructus Anisi Stellati, Fructus Foeniculi, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, Fructus Piperis, Rhizoma Alpiniae Officinarum, Cortex Cinnamomi, Fructus Crataegi and Endothelium Corneum Gigeriae Galli, its proportioning is 1: 2-3: 1-3: 1: 20: 20: 20-25: 15-20: 2-6: 2-5: 5: 1: 1.Though the composition of flavouring is limited to the variation of composition and proportioning and people's taste than other increase to some extent, make so a kind of flavoring agent be difficult to satisfy the taste requirement of China's numerous populations like this.
The flavoring agent that Chinese dishes use is distinguished to taste and roughly can be divided into seven kinds of salty, sour, sweet, bright, peppery, perfume (or spice) and bitterness, and respectively distinguishing the flavor of all has its different effect in the making of dish.People seldom use a kind of flavoring agent of single when the various dish of the cooking, be mostly that the flavoring agent of several tastes mixes use, form and mix flavor.
How in countless material of making flavoring agent, select and form material suitable, that proportioning is suitable and produce the flavoring agent that liked by more people, must consider when developing new flavoring agent.
The inventor through effort for many years, has developed a kind of natural condiment containing finally on the basis of secret prescription handed down in the family from generation to generation.This flavoring agent not only on composition obviously more than SHISANXIANG, but also elected many Chinese herbal medicine additional member, be equipped with scientific and reasonable prescription, it is good to make the flavoring agent that makes reach perfect colourm smell and taste, and each composition few it, many product flavoring agent that all can make lose flavour, take by force perfume (or spice).In addition, flavoring agent of the present invention also has important health care, diseases prevention, disease cure function, makes flavoring agent of the present invention have more characteristic, becomes a kind of collection seasoning, health care, diseases prevention, curing the disease is the multi-functional flavoring agent of one.Trade name is that the benefit product are fragrant, claims the spice king again.
For this reason, the object of the present invention is to provide a kind of natural condiment containing, this flavoring agent is made up of 32 kinds of Chinese herbal medicine, does not contain any artificial synthetic composition.
Another one purpose of the present invention is to provide a kind of method of preparing above-mentioned natural condiment containing.
For finishing task of the present invention, following technical scheme is proposed.
A kind of natural condiment containing, this flavoring agent contains: Pericarpium Citri Reticulatae 1-8 gram; Rhizoma Acori Graminei 1-3 gram; Rhizoma Alpiniae Officinarum 2-10 gram; Radix Ginseng 1-5 gram; Fructus chebulae immaturus 1-3 gram; Ganoderma lucidum seu Japonicum 1-5 gram; Rhizoma Kaempferiae 1-3 gram; Radix Polygoni Multiflori Preparata 1-8 gram; Fructus Anisi Stellati 10-30 gram; Radix Astragali 1-5 gram; Radix Angelicae Dahuricae 1-10 gram; Semen Ziziphi Spinosae 1-4 gram; Finish roots of grass 1-10 gram; Herba Asari 1-3 gram; Fructus Foeniculi 2-12 gram; Radix Polygalae 1-5 gram; Fructus Amomi Rotundus 2-15 gram; Radix Salviae Miltiorrhizae 1-7 gram; Flos Caryophylli 2-14 gram; Fructus Caryophylli 1-5 gram; Pericarpium Zanthoxyli 20-40 gram; Fructus Amomi Rotundus 1-5 gram; Fructus Galangae 1-5 gram; Semen Alpiniae Katsumadai 1-5 gram; Fructus Piperis 2-10 gram; Fructus Crataegi 1-10 gram; Fructus Amomi 1-10 gram; Fructus Tsaoko 1-8 gram; Rhizoma Zingiberis 1-8 gram; Flos Magnoliae 1-4 gram; Radix Glycyrrhizae 2-10 gram; Cortex Cinnamomi 2-15 gram.
In flavoring agent of the present invention, all compositions all have its medical value.With regard to its flavour of a drug, comprise in suffering, sweet, acid and the hardship one or both.In these selected compositions, except that Fructus Amomi, Fructus Amomi Rotundus, Flos Caryophylli, Fructus Tsaoko, Fructus Anisi Stellati, Fructus Foeniculi, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, Fructus Piperis, Rhizoma Alpiniae Officinarum, Cortex Cinnamomi and the Fructus Crataegi of in " SHISANXIANG ", having used, also comprise Rhizoma Kaempferiae, the Radix Angelicae Dahuricae, Semen Ziziphi Spinosae, finish the roots of grass, Herba Asari, Fructus Caryophylli, Fructus Amomi Rotundus, Fructus Galangae, Semen Alpiniae Katsumadai, Rhizoma Zingiberis, Flos Magnoliae, Fructus chebulae immaturus and Radix Glycyrrhizae, these compositions not only have significant medical value, and also give prominence to as the flavoring agent effect.In addition, also selected for use human body diseases prevention, cure the disease especially effectively Rhizoma Acori Graminei, Radix Ginseng, Ganoderma lucidum seu Japonicum, Radix Polygoni Multiflori Preparata, the Radix Astragali, Radix Polygalae and Radix Salviae Miltiorrhizae.
In mentioned component, Shuo Ming composition has as an example:
(1) Radix Glycyrrhizae: gas perfume (or spice), flavor sweet, the kidney invigorating, lung moistening, heat clearing away, separate hundred poison;
(2) Fructus chebulae immaturus: sour, little hardship, little puckery, clearing away heat and promoting production of body fluid, resolving toxin and disinhibiting the throat;
(3) Rhizoma Kaempferiae: gas fragrance, peppery, the dispelling cold and removing dampness of acrid in the mouth;
(4) Radix Angelicae Dahuricae: gas fragrance is strong, acrid in the mouth is peppery, expelling wind and removing dampness, promoting blood circulation and stopping pain;
(5) finish the roots of grass: Fructus Piperis fragrance, pungent, wet middle cold expelling are arranged;
(6) Fructus Galangae: gas is hot fragrant, flavor is extremely spicy, the dampness cold expelling, pain relieving helps digestion;
(7) Fructus Amomi Rotundus: gas delicate fragrance, acrid in the mouth and cool sense is arranged, be good for the stomach, eliminate the phlegm, appetite stimulator;
(8) Semen Alpiniae Katsumadai: gas perfume (or spice), acrid in the mouth are peppery, dispelling cold and eliminating dampness, warming the stomach spleen invigorating;
(9) Fructus Caryophylli: feeble QI perfume (or spice), spicy, the warming spleen and stomach for dispelling cold of flavor;
(10) Rhizoma Zingiberis: gas fragrance, peppery, the wet middle cold expelling of acrid in the mouth, recuperating depleted YANG are promoted blood circulation;
(11) Flos Magnoliae: gas perfume (or spice), acrid in the mouth are peppery, expelling wind and cold, wet beniol key;
(12) Herba Asari: gas perfume (or spice), acrid in the mouth are peppery, loose wind, Hang Shui, have one's ideas straightened out, promoting blood circulation;
(13) Semen Ziziphi Spinosae: sweet and sour, the perfume that looses, mind tranquilizing and the heart calming, arresting sweating promote the production of body fluid.
In one embodiment of the invention, described natural condiment containing contains:
Pericarpium Citri Reticulatae 6 grams; Rhizoma Acori Graminei 3 grams; Rhizoma Alpiniae Officinarum 3 grams; Radix Ginseng 4 grams; Fructus chebulae immaturus 1 gram; Ganoderma lucidum seu Japonicum 2 grams; Rhizoma Kaempferiae 2 grams; Radix Polygoni Multiflori Preparata 6 grams; Fructus Anisi Stellati 10 grams; The Radix Astragali 2 grams; The Radix Angelicae Dahuricae 8 grams; Semen Ziziphi Spinosae 2 grams; Finish the roots of grass 2 grams; Herba Asari 1 gram; Fructus Foeniculi 5 grams; Radix Polygalae 2 grams; Fructus Amomi Rotundus 8 grams; Radix Salviae Miltiorrhizae 5 grams; Flos Caryophylli 5 grams; Fructus Caryophylli 2 grams; Pericarpium Zanthoxyli 30 grams; Fructus Amomi Rotundus 3 grams; Fructus Galangae 1 gram; Semen Alpiniae Katsumadai 2 grams; Fructus Piperis 9 grams; Fructus Crataegi 8 grams; Fructus Amomi 10 grams; Fructus Tsaoko 2 grams; Rhizoma Zingiberis 3 grams; Flos Magnoliae 4 grams; Radix Glycyrrhizae 3 grams; Cortex Cinnamomi 4 grams.
In the method for preparation flavoring agent of the present invention, may further comprise the steps in order:
(1) the selecting of raw material, remove impurity;
(2) concoct, will fry to little Huang from Pericarpium Citri Reticulatae, Rhizoma Alpiniae Officinarum, Fructus Anisi Stellati, the complete roots of grass, Fructus Foeniculi, Fructus Amomi Rotundus, Flos Caryophylli, Fructus Tsaoko, Pericarpium Zanthoxyli and the Fructus Caryophylli of step (1) with slow fire respectively, be chilled to room temperature;
(3) Radix Polygoni Multiflori Preparata:
In the 5-10 kg of water, add 0.5 kilogram of Semen sojae atricolor, boiled 1 hour, get decoction of black soybean;
To be dipped in from the Radix Polygoni Multiflori of step (1) and boil 2-3 hour in the decoction of black soybean, take out airing, get Radix Polygoni Multiflori Preparata;
(4) pulverize;
(5) batch mixing according to quantity, product.
Chinese herbal medicine tends to bring into impurity such as some weeds, silt particle in gatherer process.Must manage these impurity are removed before using.
In addition, also should manage to remove, be beneficial to bring into play its due effect the material that goes mouldy in the raw material, damages by worms and development growth is bad.
Granularity requirements to material of spice is not strict, generally is advisable with 60 orders.
Though the water content to raw material does not have strict requirement, is as the criterion with the preservation that helps pulverizing with finished product.Particularly prepare in the process of flavoring agent, once different raw materials was carried out different processing,, make each the raw material water content after the processing that very big difference be arranged as Radix Polygoni Multiflori Preparata in the present invention.Therefore, before batch mixing according to quantity, should look concrete condition and carry out drying, the water content of each raw material is reached unanimity.
Take by weighing according to quantity through the mixing of putting together of necessary each raw material of having handled, sufficient mixing is accomplished in requirement, in the hope of the composition uniformity.
The invention has the advantages that:
1, flavoring agent of the present invention is suitable for various ways and uses, as the cooking, cold and dressed with sauce, pickle, and meat and vegetables is all suitable;
2, flavoring agent of the present invention is made by reaching 32 kinds of Chinese herbal medicine, not only composition is many, taste is complete, seasoning is moderate, and reasonable mixture ratio, can give full play to each Chinese herbal medicine to the dish raw material be in harmonious proportion flavour, improve fragrance, remove raw meat, have a strong smell or the effect of other abnormal flavour, make the flavoring agent that makes be fit to more people's taste requirement;
3, flavoring agent of the present invention except that have digesting and appetizing, promote appetite, the effect of pleasant in the reason, promoting intelligence and strengthening brain, life lengthening, also have cosmetology, defying age, enhancing immunity and control the effect of cancer, form collection seasoning, health care, diseases prevention, curing the disease is the seasoning mouth of one.
Claims (4)
1, a kind of natural condiment containing is characterized in that it consists of:
Pericarpium Citri Reticulatae 1-8 gram; Rhizoma Acori Graminei 1-3 gram; Rhizoma Alpiniae Officinarum 2-10 gram; Radix Ginseng 1-5 gram; Fructus chebulae immaturus 1-3 gram; Ganoderma lucidum seu Japonicum 1-5 gram; Rhizoma Kaempferiae 1-3 gram; Radix Polygoni Multiflori Preparata 1-8 gram; Fructus Anisi Stellati 10-30 gram; Radix Astragali 1-5 gram; Radix Angelicae Dahuricae 1-10 gram; Semen Ziziphi Spinosae 1-4 gram; Finish roots of grass 1-10 gram; Herba Asari 1-3 gram; Fructus Foeniculi 2-12 gram; Radix Polygalae 1-5 gram; Fructus Amomi Rotundus 2-15 gram; Radix Salviae Miltiorrhizae 1-7 gram; Flos Caryophylli 2-14 gram; Fructus Caryophylli 1-5 gram; Pericarpium Zanthoxyli 20-40 gram; Fructus Amomi Rotundus 1-5 gram; Fructus Galangae 1-5 gram; Semen Alpiniae Katsumadai 1-5 gram; Fructus Piperis 2-10 gram; Fructus Crataegi 1-10 gram; Fructus Amomi 1-10 gram; Fructus Tsaoko 1-8 gram; Rhizoma Zingiberis 1-8 gram; Flos Magnoliae 1-4 gram; Radix Glycyrrhizae 2-10 gram; Cortex Cinnamomi 2-15 gram.
2, by the described natural condiment containing of claim 1, it is characterized in that it consists of:
Pericarpium Citri Reticulatae 6 grams; Rhizoma Acori Graminei 3 grams; Rhizoma Alpiniae Officinarum 3 grams; Radix Ginseng 4 grams; Fructus chebulae immaturus 1 gram; Ganoderma lucidum seu Japonicum 2 grams; Rhizoma Kaempferiae 2 grams; Radix Polygoni Multiflori Preparata 6 grams; Fructus Anisi Stellati 10 grams; The Radix Astragali 2 grams; The Radix Angelicae Dahuricae 8 grams; Semen Ziziphi Spinosae 2 grams; Finish the roots of grass 2 grams; Herba Asari 1 gram; Fructus Foeniculi 5 grams; Radix Polygalae 2 grams; Fructus Amomi Rotundus 8 grams; Radix Salviae Miltiorrhizae 5 grams; Flos Caryophylli 5 grams; Fructus Caryophylli 2 grams; Pericarpium Zanthoxyli 30 grams; Fructus Amomi Rotundus 3 grams; Fructus Galangae 1 gram; Semen Alpiniae Katsumadai 2 grams; Fructus Piperis 9 grams; Fructus Crataegi 8 grams; Fructus Amomi 10 grams; Fructus Tsaoko 2 grams; Rhizoma Zingiberis 3 grams; Flos Magnoliae 4 grams; Radix Glycyrrhizae 3 grams; Cortex Cinnamomi 4 grams.
3, a kind of method of preparing the described natural condiment containing of claim 1, the step that this method comprises has:
(1) the selecting of raw material, remove impurity;
(2) concoct, will fry to little Huang from Pericarpium Citri Reticulatae, Rhizoma Alpiniae Officinarum, Fructus Anisi Stellati, the complete roots of grass, Fructus Foeniculi, Fructus Amomi Rotundus, Flos Caryophylli, Fructus Tsaoko, Pericarpium Zanthoxyli and the Fructus Caryophylli of step (1) with slow fire respectively, be chilled to room temperature;
(3) Radix Polygoni Multiflori Preparata:
In the 5-10 kg of water, add 0.5 kilogram of Semen sojae atricolor, boiled 1 hour, get decoction of black soybean;
To be dipped in from the Radix Polygoni Multiflori of step (1) and boil 2-3 hour in the decoction of black soybean, take out airing, get Radix Polygoni Multiflori Preparata;
(4) pulverize;
(5) take by weighing Pericarpium Citri Reticulatae 1-8 gram, Rhizoma Acori Graminei 1-3 gram, Rhizoma Alpiniae Officinarum 2-10 gram, Radix Ginseng 1-5 gram, Fructus chebulae immaturus 1-3 gram, Ganoderma lucidum seu Japonicum 1-5 gram, Rhizoma Kaempferiae 1-3 gram, Radix Polygoni Multiflori Preparata 1-8 gram, Fructus Anisi Stellati 10-30 gram, Radix Astragali 1-5 gram, Radix Angelicae Dahuricae 1-10 gram, Semen Ziziphi Spinosae 1-4 gram, finish roots of grass 1-10 gram, Herba Asari 1-3 gram, Fructus Foeniculi 2-12 gram, Radix Polygalae 1-5 gram, Fructus Amomi Rotundus 2-15 gram, Radix Salviae Miltiorrhizae 1-7 gram, Flos Caryophylli 2-14 gram, Fructus Caryophylli 1-5 gram, Pericarpium Zanthoxyli 20-40 gram, Fructus Amomi Rotundus 1-5 gram, Fructus Galangae 1-5 gram, Semen Alpiniae Katsumadai 1-5 gram, Fructus Piperis 2-10 gram, Fructus Crataegi 1-10 gram, Fructus Amomi 1-10 gram, Fructus Tsaoko 1-8 gram, Rhizoma Zingiberis 1-8 gram, Flos Magnoliae 1-4 gram, Radix Glycyrrhizae 2-10 gram, Cortex Cinnamomi 2-15 restrain and with its mixing, get product.
4, by the described method of claim 3, it is characterized in that taking by weighing each raw material: Pericarpium Citri Reticulatae 6 grams, Rhizoma Acori Graminei 3 grams, Rhizoma Alpiniae Officinarum 3 grams by following composition, Radix Ginseng 4 grams, Fructus chebulae immaturus 1 gram, Ganoderma lucidum seu Japonicum 2 grams, Rhizoma Kaempferiae 2 grams, Radix Polygoni Multiflori Preparata 6 grams, Fructus Anisi Stellati 10 grams, the Radix Astragali 2 grams, the Radix Angelicae Dahuricae 8 grams, Semen Ziziphi Spinosae 2 grams are finished the roots of grass 2 grams, Herba Asari 1 gram, Fructus Foeniculi 5 grams, Radix Polygalae 2 grams, Fructus Amomi Rotundus 8 grams, Radix Salviae Miltiorrhizae 5 grams, Flos Caryophylli 5 grams, Fructus Caryophylli 2 grams, Pericarpium Zanthoxyli 30 grams, Fructus Amomi Rotundus 3 grams, Fructus Galangae 1 gram, Semen Alpiniae Katsumadai 2 grams, Fructus Piperis 9 grams, Fructus Crataegi 8 grams, Fructus Amomi 10 grams, Fructus Tsaoko 2 grams, Rhizoma Zingiberis 3 grams, Flos Magnoliae 4 grams, Radix Glycyrrhizae 3 grams, Cortex Cinnamomi 4 grams.
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| Application Number | Priority Date | Filing Date | Title |
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| CN98117580A CN1084161C (en) | 1998-08-26 | 1998-08-26 | Natural flavouring agent and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN98117580A CN1084161C (en) | 1998-08-26 | 1998-08-26 | Natural flavouring agent and its preparation method |
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| CN1245657A true CN1245657A (en) | 2000-03-01 |
| CN1084161C CN1084161C (en) | 2002-05-08 |
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| CN98117580A Expired - Fee Related CN1084161C (en) | 1998-08-26 | 1998-08-26 | Natural flavouring agent and its preparation method |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1298244C (en) * | 2005-01-05 | 2007-02-07 | 张加柱 | Spices for cooking duck goose |
| CN101965983A (en) * | 2010-10-26 | 2011-02-09 | 平顶山市金牛足食品有限公司 | Processing method for refreshment dried beef slices |
| CN102613588A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant salted pig gristle food and processing technology thereof |
| CN102823839A (en) * | 2011-06-14 | 2012-12-19 | 张霖 | Composite pungent spice for cooking |
| CN103229976A (en) * | 2013-05-06 | 2013-08-07 | 贾磊 | Seasoning |
| CN103371350A (en) * | 2013-07-26 | 2013-10-30 | 哈尔滨膳宝酒业有限公司 | Formula and production method of liver-tonifying, appetizing, spleen-strengthening soup containing ginseng and Radix astragali |
| CN103584031A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Vegetable-flavored rhizome pickled vegetables and preparation method thereof |
| CN103584052A (en) * | 2013-10-24 | 2014-02-19 | 安徽工贸职业技术学院 | Flavoring capable of eliminating cold dampness, relieving headache and harmonizing stomach |
| CN104012938A (en) * | 2014-05-29 | 2014-09-03 | 邰金玉 | Seafood flavor sauce and preparation method thereof |
| CN104381947A (en) * | 2014-10-29 | 2015-03-04 | 颍上县永祥旱粮研究所 | Spice condiment |
| CN104621521A (en) * | 2013-11-06 | 2015-05-20 | 卢兴里 | Seasoning for cooking |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054176A (en) * | 1990-02-26 | 1991-09-04 | 王银良 | Flavouring and compound method thereof |
-
1998
- 1998-08-26 CN CN98117580A patent/CN1084161C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1298244C (en) * | 2005-01-05 | 2007-02-07 | 张加柱 | Spices for cooking duck goose |
| CN101965983A (en) * | 2010-10-26 | 2011-02-09 | 平顶山市金牛足食品有限公司 | Processing method for refreshment dried beef slices |
| CN102823839A (en) * | 2011-06-14 | 2012-12-19 | 张霖 | Composite pungent spice for cooking |
| CN102613588A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant salted pig gristle food and processing technology thereof |
| CN103229976A (en) * | 2013-05-06 | 2013-08-07 | 贾磊 | Seasoning |
| CN103229976B (en) * | 2013-05-06 | 2015-07-29 | 贾磊 | A kind of condiment |
| CN103371350B (en) * | 2013-07-26 | 2014-12-10 | 哈尔滨膳宝酒业有限公司 | Formula and production method of liver-tonifying, appetizing, spleen-strengthening soup containing ginseng and Radix astragali |
| CN103371350A (en) * | 2013-07-26 | 2013-10-30 | 哈尔滨膳宝酒业有限公司 | Formula and production method of liver-tonifying, appetizing, spleen-strengthening soup containing ginseng and Radix astragali |
| CN103584052A (en) * | 2013-10-24 | 2014-02-19 | 安徽工贸职业技术学院 | Flavoring capable of eliminating cold dampness, relieving headache and harmonizing stomach |
| CN104621521A (en) * | 2013-11-06 | 2015-05-20 | 卢兴里 | Seasoning for cooking |
| CN103584031A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Vegetable-flavored rhizome pickled vegetables and preparation method thereof |
| CN104012938A (en) * | 2014-05-29 | 2014-09-03 | 邰金玉 | Seafood flavor sauce and preparation method thereof |
| CN104012938B (en) * | 2014-05-29 | 2016-06-01 | 邰金玉 | A kind of seafood barbecue sauce and its preparation method |
| CN104381947A (en) * | 2014-10-29 | 2015-03-04 | 颍上县永祥旱粮研究所 | Spice condiment |
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| Publication number | Publication date |
|---|---|
| CN1084161C (en) | 2002-05-08 |
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