CN1301069C - Formulation and production process for herbal fragrance tonic sauce - Google Patents
Formulation and production process for herbal fragrance tonic sauce Download PDFInfo
- Publication number
- CN1301069C CN1301069C CNB011334673A CN01133467A CN1301069C CN 1301069 C CN1301069 C CN 1301069C CN B011334673 A CNB011334673 A CN B011334673A CN 01133467 A CN01133467 A CN 01133467A CN 1301069 C CN1301069 C CN 1301069C
- Authority
- CN
- China
- Prior art keywords
- weight portion
- juice
- shallow oil
- sauce
- grams
- 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.)
- Expired - Fee Related
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000015067 sauces Nutrition 0.000 title claims abstract description 9
- 239000003205 fragrance Substances 0.000 title claims description 6
- 230000001256 tonic effect Effects 0.000 title claims description 6
- 239000000203 mixture Substances 0.000 title description 3
- 238000009472 formulation Methods 0.000 title 1
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 8
- 240000007164 Salvia officinalis Species 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 235000005412 red sage Nutrition 0.000 claims abstract description 8
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 7
- 240000004510 Agastache rugosa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000013736 caramel Nutrition 0.000 claims abstract description 7
- 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 description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000004062 sedimentation Methods 0.000 claims description 9
- 241001127714 Amomum Species 0.000 claims description 7
- 244000061520 Angelica archangelica Species 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 241000756943 Codonopsis Species 0.000 claims description 7
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 7
- 239000009636 Huang Qi Substances 0.000 claims description 7
- 244000241872 Lycium chinense Species 0.000 claims description 7
- 244000270834 Myristica fragrans Species 0.000 claims description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 7
- 240000009023 Myrrhis odorata Species 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 239000001702 nutmeg Substances 0.000 claims description 7
- 240000002943 Elettaria cardamomum Species 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000062250 Kaempferia rotunda Species 0.000 claims description 6
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 6
- 235000005300 cardamomo Nutrition 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 6
- 239000003814 drug Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 229940079593 drug Drugs 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 241000628997 Flos Species 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 229940126678 chinese medicines Drugs 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 230000005923 long-lasting effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 230000001376 precipitating effect Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000002194 synthesizing effect Effects 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 235000013409 condiments Nutrition 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 101100433727 Caenorhabditis elegans got-1.2 gene Proteins 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000002505 Pogostemon cablin Species 0.000 description 1
- 235000011751 Pogostemon cablin Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000916 dilatatory effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a formula and a production process of herbal sauce having the functions of nourishing and health preserving. Pilose asiabell root, red sage root, barbary wolfberry fruit and other Chinese medicines having the function of nourishing are compounded with flos caryophyllata, wrinkled gianthyssop herb and other fragrant medicines (seasonings) and mixed with peppers, star anise, ginger, spring onion, sugar, table salt, caramel, soy sauce powder essence, sodium glutamate, a soy sauce flavoring agent, etc. used as raw materials for seasoning and color matching; then, a finished product is obtained by the processes of soaking, liquid taking, decocting, compounding, filtering, synthesizing, precipitating, filling, etc. The herbal sauce produced in the present invention is pure in mouth feel and soy sauce scent, long-lasting in aftertastes, brisk and refreshing in taste and brownish and bright in color. The sanitation indexes of the herbal sauce exceed the standards of the dining table soy sauce, which are specified in China. The herbal sauce is a functional dish seasoning having the functions of seasoning, color compounding, nourishing and health preserving in modern dishes.
Description
The present invention relates to a kind of condiment for cooking, is the prescription and the production technology of herbal fragrance tonic sauce.
At present the extensively edible wide consumptions of the meals condiment scope of application such as soy sauce of people are big, and have certain nutritive value, but can't satisfy the requirement of people's nourishing and health preserving, production technology more complicated especially, the production cycle is also long, causes cost higher.
Overcome the deficiency that existing soy sauce exists, proposes a kind ofly can carry invigorant, look, the good functional form condiment of tool of distinguishing the flavor of have become urgent need again.The prescription of herbal fragrance tonic sauce is: Radix Codonopsis 250-350 part, wilsonii 250-350 part, red sage root 250-350 part, Radix Astragali 250-350 part, fruit of Chinese wolfberry 250-350 part, spiceleaf 50-100 part, cloves 50-100 part, wrinkled giant hyssop 80-120 part, fructus amomi 80-120 part, fennel seeds 400-600 part, cardamom 50-100 part, rhizoma atractylodis 80-120 part, nutmeg 50-100 part, cassia bark 150-250 part, dried orange peel 50-100 part, root of Dahurain angelica 50-100 part, Amomum globosum loureiro 50-100 part, tsaoko 50-100 branch, kaempferia galamga 50-100 part, Chinese prickly ash 400-600 part, Chinese anise 400-600 part, ginger 700-800 part, green onion 4000-6000 part, sugar 16000-20000 part, salt 80000-90000 part, caramel 15000-16000 part, the smart 1200-1300 part of powdered soy, sodium glutamate 5000-7000 part, soy sauce fumet 700-800 part.
Production technology of the present invention is: liquid is got in a, immersion, with Radix Codonopsis, wilsonii, the red sage root, the Radix Astragali, the fruit of Chinese wolfberry, spiceleaf, cloves, wrinkled giant hyssop, fructus amomi, fennel seeds, cardamom, rhizoma atractylodis, nutmeg, cassia bark, dried orange peel, the root of Dahurain angelica, Amomum globosum loureiro, tsaoko, kaempferia galamga, Chinese prickly ash, Chinese anise, ginger, green onion, by the formula ratio pocket of packing into, place in the proper container then, clear water with rated output 110%, water temperature was soaked 4-6 hour under 18-22 ℃ situation; B, fry in shallow oil juice, 1/2nd of soak added fry in shallow oil in the juice still, and pocket is also dropped in the still, boiled after, first very hot oven was fried in shallow oil 5 minutes, after littler fire boiled 15 minutes, very hot oven was fried in shallow oil 5 minutes again, fire again diminishes; C, batching with sugar, salt, caramel, powdered soy essence, are respectively got 1/2nd of formula ratio and are thrown in one by one in order and fry in shallow oil in the juice still, and after the stirring and dissolving, very hot oven is fried in shallow oil after 5 minutes and ceased fire again; Pocket is taken out in d, filtration, and the juice of frying in shallow oil of having prepared burden in the still is pumped in the sedimentation basin after filtration, after filtration finishes, fries in shallow oil juice and batching by carrying out second time with quadrat method immediately; E, synthetic fries in shallow oil juice and batching back sum as not enough rated output through above-mentioned twice, and available clear water is fried in shallow oil pocket again and got juice, and water consumption is decided on scarce juice amount; When the first pass filtered juice pumps in the sedimentation basin, when recording the filtered juice temperature and being 80 ℃, promptly sodium glutamate is dissolved in the juice and stir evenly by formula ratio; When product temperature drop to 55 ℃, dissolve in the soy sauce fumet by formula ratio; F, precipitation, the sealing sedimentation basin got product more than three days; G, packing, warehouse-in after the can vanning.The present invention " is preventiveed treatment of disease " according to " from the negative and positive " that propose in motherland's traditional medicine classics, " control ill morning; anosis elder generation is anti-" and traditional methods to keep in good health's thoughts such as " careful supporting ", the nourishing and health preserving theory that meets " integration of drinking and medicinal herbs " in theory, Chinese medicine with good tonic effect---Radix Codonopsis (tonifying middle-Jiao and Qi, invigorating the spleen benefit lung), wilsonii (replenishes qi to invigorate the spleen, tonify the kidney to relieve mental strain, strengthen immunity of organisms), the red sage root (the stasis of blood of dispelling, pain relieving, activating blood to promote menstruation, coronary artery dilating, relieving restlessness clears away heart-fire), the Radix Astragali (invigorating qi for strengthening superficies, the diuresis toxin expelling, protect liver, step-down, cardiac stimulant), the fruit of Chinese wolfberry is (nourishing liver and kidney, benefiting shrewd head) etc., get liquid through immersion, after frying in shallow oil juice, it is equipped in the dip of producing with new process, allow the eater when product are enjoyed delicious food, also obtain the benefit of nourishing and health preserving, regulate the flow of vital energy by having fragrance again, the nutmeg of spleen benefiting and stimulating the appetite and seasoning function, Pogostemon cablin, cloves, rhizoma atractylodis, cassia bark, dried orange peel, Amomum globosum loureiro, Chinese prickly ash, Chinese anise, medicines such as the root of Dahurain angelica (accent) material participates in compatibility, under the mass action of all joining spectrum medicine (accent) material, can receive its effect to the flavouring seasoning of dip, can reach Appetizing spleen-tonifying again, regulate the flow of vital energy and help digestion, eliminating dampness and eliminating phlegm, moisten and support internal organs and dispel the wind, it is cold to loose, the merit of strengthening vital QI to eliminate pathogenic factors such as induce sweat, the internal organs organ that makes the people is under the normal diet situation, healthy coordinate operation, can be comprehensive, sufficiently absorb desired nutritional, can guarantee again metabolicly to carry out smoothly, realize the health purpose of " strengthening the body resistance to consolidate the constitution " " Yin Yang balancing ".
The specific embodiment 1: make the proportioning of 500 kilograms of each compositions of dip, get Radix Codonopsis 250 grams, wilsonii 250 grams, the red sage root 250 grams, the Radix Astragali 250 grams, the fruit of Chinese wolfberry 250 grams, spiceleaf 50 grams, cloves 50 grams, wrinkled giant hyssop 80 grams, fructus amomi 80 grams, fennel seeds 400 grams, cardamom 50 grams, rhizoma atractylodis 80 grams, nutmeg 50 grams, cassia bark 150 grams, dried orange peel 50 grams, the root of Dahurain angelica 50 grams, Amomum globosum loureiro 50 grams, tsaoko 50 grams, kaempferia galamga 50 grams, Chinese prickly ash 400 grams, Chinese anise 400 grams, ginger 700 grams, green onion 4000 grams, sugar 16000 grams, salt 80000 grams, caramel 15000 grams, smart 1200 grams of powdered soy, sodium glutamate 7000 grams, soy sauce fumet 700 grams.
Embodiment 2, make 500 kilograms of dips, the proportioning of each composition is got Radix Codonopsis 350 grams, sting 5 350 grams, the red sage root 350 grams, the Radix Astragali 350 grams, the fruit of Chinese wolfberry 350 grams, spiceleaf 100 grams, cloves 100 grams, wrinkled giant hyssop 120 grams, fructus amomi 120 grams, fennel seeds 600 grams, cardamom 100 grams, rhizoma atractylodis 120 grams, nutmeg 100 grams, cassia bark 250 grams, dried orange peel 100 grams, the root of Dahurain angelica 100 grams, Amomum globosum loureiro 100 grams, tsaoko 100 grams, kaempferia galamga 100 grams, Chinese prickly ash 600 grams, Chinese anise 600 grams, ginger 800 grams, green onion 6000 grams, sugar 20000 grams, salt 90000 grams, caramel 16000 grams, smart 1300 grams of powdered soy, sodium glutamate 5000 grams, soy sauce fumet 800 grams.
Its manufacture craft is: liquid is got in a, immersion, with Radix Codonopsis, wilsonii, the red sage root, the Radix Astragali, the fruit of Chinese wolfberry, spiceleaf, cloves, wrinkled giant hyssop, fructus amomi, fennel seeds, cardamom, rhizoma atractylodis, nutmeg, cassia bark, dried orange peel, the root of Dahurain angelica, Amomum globosum loureiro, tsaoko, kaempferia galamga, Chinese prickly ash, Chinese anise, ginger, green onion by the formula ratio pocket of packing into, place in the proper container then, clear water with rated output 110%, water temperature was soaked 4-6 hour under 18-22 ℃ situation; B, fry in shallow oil juice, 1/2nd of soak added fry in shallow oil in the juice still, and pocket is dropped in the still, boiled after, first very hot oven was fried in shallow oil 5 minutes, littler fire boils after 15 minutes very hot oven again and fried in shallow oil 5 minutes, fire again diminishes; C, batching with sugar, salt, caramel, powdered soy essence, are respectively got 1/2nd of formula ratio and are thrown in one by one in order and fry in shallow oil in the juice still, and after the stirring and dissolving, very hot oven is fried in shallow oil after 5 minutes and ceased fire again; Pocket is taken out in d, filtration, and the juice of frying in shallow oil of having prepared burden in the still is pumped in the sedimentation basin after filtration, after filtration finishes, fries in shallow oil juice and batching by carrying out second time with quadrat method immediately; E, synthetic, through frying in shallow oil juice and batching back sum for above-mentioned twice as not enough rated output, available clear water is fried in shallow oil pocket again and is got juice, water consumption is decided on lacking the juice amount, when the first pass filtered juice pumps in the sedimentation basin, when recording the filtered juice temperature and being 80 ℃, promptly sodium glutamate is dissolved in the juice by formula ratio; When product temperature drop to 55 ℃, dissolve in the soy sauce fumet by formula ratio; F, precipitation, the sealing sedimentation basin got product more than three days; G, packing, warehouse-in after the can vanning.
Claims (1)
1. the production technology of a herbal fragrance tonic sauce, it is characterized in that: a, liquid is got in immersion, with Radix Codonopsis 250-350 weight portion, wilsonii 250-350 weight portion, red sage root 250-350 weight portion, Radix Astragali 250-350 weight portion, fruit of Chinese wolfberry 250-350 weight portion, spiceleaf 50-100 weight portion, cloves 50-100 weight portion, wrinkled giant hyssop 80-120 weight portion, fructus amomi 80-120 weight portion, fennel seeds 400-600 weight portion, cardamom 50-100 weight portion, rhizoma atractylodis 80-120 weight portion, nutmeg 50-100 weight portion, cassia bark 150-250 weight portion, dried orange peel 50-100 weight portion, root of Dahurain angelica 50-100 weight portion, Amomum globosum loureiro 50-100 weight portion, tsaoko 50-100 weight portion, kaempferia galamga 50-100 weight portion, Chinese prickly ash 400-600 weight portion, Chinese anise 400-600 weight portion, ginger 700-800 weight portion, the green onion 4000-6000 weight portion pocket of packing into, place in the proper container then, clear water with rated output 110%, water temperature was soaked 4-6 hour under 18-22 ℃ situation; B, fry in shallow oil juice, 1/2nd of soak added fry in shallow oil in the juice still, and pocket is dropped in the still, boiled after, first very hot oven was fried in shallow oil 5 minutes, littler fire boils after 15 minutes very hot oven again and fried in shallow oil 5 minutes, fire again diminishes; C, batching are thrown in the smart 600-650 weight portion of sugar 8000-10000 weight portion, salt 40000-45000 weight portion, caramel 7500-8000 weight portion, powdered soy one by one in order and to be fried in shallow oil in the juice still, after the stirring and dissolving again very hot oven fry in shallow oil after 5 minutes and cease fire; Pocket is taken out in d, filtration, oneself pumps in the sedimentation basin after filtration through the juice of frying in shallow oil of batching in the still, after filtration finishes, carries out in the same way immediately frying in shallow oil juice and batching second time; E, synthetic, after frying in shallow oil juice and batching above-mentioned twice, sum as not enough rated output, available clear water is fried in shallow oil pocket again and is got juice, and water consumption is decided on lacking the juice amount, when the first pass filtered juice pumps in the sedimentation basin, when recording the filtered juice temperature and being 80 ℃, promptly sodium glutamate 5000-7000 weight portion is dissolved in the juice; When product temperature drop to 55 ℃, dissolve in soy sauce fumet 700-800 weight portion again; F, precipitation, the sealing sedimentation basin got product more than three days; G, packing, warehouse-in after the can vanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011334673A CN1301069C (en) | 2001-11-17 | 2001-11-17 | Formulation and production process for herbal fragrance tonic sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011334673A CN1301069C (en) | 2001-11-17 | 2001-11-17 | Formulation and production process for herbal fragrance tonic sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1419853A CN1419853A (en) | 2003-05-28 |
| CN1301069C true CN1301069C (en) | 2007-02-21 |
Family
ID=4671835
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011334673A Expired - Fee Related CN1301069C (en) | 2001-11-17 | 2001-11-17 | Formulation and production process for herbal fragrance tonic sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1301069C (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1298244C (en) * | 2005-01-05 | 2007-02-07 | 张加柱 | Spices for cooking duck goose |
| CN101301062B (en) * | 2008-06-20 | 2012-04-25 | 韩玉祥 | Healthy seasoning for hypertension patients |
| CN101341965B (en) * | 2008-09-06 | 2012-04-25 | 韩玉祥 | Health seasoning for patients with hepatitis and liver cirrhosis |
| CN101380092B (en) * | 2008-09-18 | 2011-11-23 | 何官平 | Health care seasoning |
| CN101361558B (en) * | 2008-09-24 | 2012-04-25 | 韩玉祥 | Health seasoning for aquatic products |
| CN102551096B (en) * | 2012-03-19 | 2013-06-05 | 湖南津佳兔业科技食品产业有限公司 | Meat marinating material and meat marinating method |
| CN105011110A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Fish roe kaempferiae sauce capable of dispelling cold and preparation method of fish roe kaempferiae sauce |
| CN105995891A (en) * | 2016-05-27 | 2016-10-12 | 广西味之坊食品科技有限公司 | Sauce |
| CN108835599A (en) * | 2018-06-19 | 2018-11-20 | 吕林杰 | A kind of pork thick chilli sauce and preparation method thereof |
| CN110934280A (en) * | 2019-12-25 | 2020-03-31 | 北京黄记煌餐饮管理有限责任公司 | Braised pot spicy sauce and preparation method and application thereof |
| CN110973567A (en) * | 2019-12-25 | 2020-04-10 | 北京黄记煌餐饮管理有限责任公司 | Composite seasoning sauce for stew pan and preparation method and application thereof |
| CN111000196A (en) * | 2019-12-25 | 2020-04-14 | 北京黄记煌餐饮管理有限责任公司 | Special seasoning juice for stew pot and preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138961A (en) * | 1995-06-26 | 1997-01-01 | 王久滨 | Healthy soy sauce |
| CN1170588A (en) * | 1996-07-16 | 1998-01-21 | 郝来勤 | Pure natural plant human life energy nutritive substrate |
| CN1300561A (en) * | 2000-07-15 | 2001-06-27 | 范庆军 | Fragrent oriental wornwood-astragalus root soy and its preparing process |
-
2001
- 2001-11-17 CN CNB011334673A patent/CN1301069C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138961A (en) * | 1995-06-26 | 1997-01-01 | 王久滨 | Healthy soy sauce |
| CN1170588A (en) * | 1996-07-16 | 1998-01-21 | 郝来勤 | Pure natural plant human life energy nutritive substrate |
| CN1300561A (en) * | 2000-07-15 | 2001-06-27 | 范庆军 | Fragrent oriental wornwood-astragalus root soy and its preparing process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1419853A (en) | 2003-05-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100512676C (en) | Quelite with health-care function | |
| CN101940297B (en) | Food-therapy nutrient product capable of strengthening body, stimulating appetite and nourishing stomach | |
| CN103689513B (en) | Health care cooking wine and preparation method thereof | |
| CN101467623A (en) | Natural five-color health-care bean curd product and processing method | |
| CN101601471A (en) | A kind of natural five-color bodybuilding herbal cuisine porridge and preparation method | |
| CN102058080A (en) | Liquid condiment | |
| CN101606696A (en) | A kind of natural colour viscera-nourishing nutritional steamed bread and preparation method | |
| CN103652509A (en) | Steamed bun filled with soup | |
| CN101803748A (en) | Process for producing duck meat with ten types of Chinese medicaments | |
| CN1301069C (en) | Formulation and production process for herbal fragrance tonic sauce | |
| CN104905201A (en) | Hotpot condiment containing traditional Chinese medicines | |
| CN103828954A (en) | Weight reducing tea and making method thereof | |
| CN1985985A (en) | Recipe and preparing process of food therapeutic preparation and functional food | |
| CN105166950A (en) | Xiang xianxian health care rabbit meat and preparation method thereof | |
| CN105533617A (en) | Traditional Chinese medicine spicy hot pot seasoning and preparation method thereof | |
| CN102805302A (en) | Black tea stomach-nourishing noodles | |
| CN102132856A (en) | Seasoning | |
| CN105146559A (en) | Appetizing healthcare pig trotters and preparation method thereof | |
| CN105747090A (en) | Dietary health product aiming at enhancing physical properties of children and preparation method of dietary health product | |
| CN1062721C (en) | Seasoning powder | |
| CN106072428A (en) | A kind of Tonnae Sinensis soy sauce and preparation method thereof | |
| CN105166262A (en) | Nourishing and nerve soothing preserved Chinese yam-containing pumpkin processing method | |
| CN101653250B (en) | Preparation method of chrysanthemum healthy tea | |
| CN109744517A (en) | Pot material and its preparation process are boiled in a covered pot over a slow fire in a kind of health | |
| CN1099251C (en) | Sauce for braising |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| DD01 | Delivery of document by public notice |
Addressee: Chen Jicai Document name: Notification to Pay the Fees |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070221 Termination date: 20101117 |