CN105325990A - Nut seasoning powder capable of moistening lungs and resisting senescence and preparing method of nut seasoning powder - Google Patents
Nut seasoning powder capable of moistening lungs and resisting senescence and preparing method of nut seasoning powder Download PDFInfo
- Publication number
- CN105325990A CN105325990A CN201510763788.6A CN201510763788A CN105325990A CN 105325990 A CN105325990 A CN 105325990A CN 201510763788 A CN201510763788 A CN 201510763788A CN 105325990 A CN105325990 A CN 105325990A
- Authority
- CN
- China
- Prior art keywords
- parts
- sheep
- nut
- seasoning powder
- animal oil
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 12
- 210000004072 lung Anatomy 0.000 title claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 9
- 230000009758 senescence Effects 0.000 title abstract 2
- 239000000463 material Substances 0.000 claims abstract description 24
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000080208 Canella winterana Species 0.000 claims abstract description 8
- 235000008499 Canella winterana Nutrition 0.000 claims abstract description 8
- 229940017545 cinnamon bark Drugs 0.000 claims abstract description 8
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 7
- 244000175448 Citrus madurensis Species 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000004279 alanine Nutrition 0.000 claims abstract description 7
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 7
- 235000018417 cysteine Nutrition 0.000 claims abstract description 7
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 244000157072 Hylocereus undatus Species 0.000 claims abstract 3
- 241001494479 Pecora Species 0.000 claims description 42
- 239000010775 animal oil Substances 0.000 claims description 20
- 239000005018 casein Substances 0.000 claims description 12
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 12
- 235000021240 caseins Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000208340 Araliaceae Species 0.000 claims description 7
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims description 7
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 7
- -1 Sucrose fatty ester Chemical class 0.000 claims description 7
- 230000003712 anti-aging effect Effects 0.000 claims description 7
- 235000008434 ginseng Nutrition 0.000 claims description 7
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000015205 orange juice Nutrition 0.000 claims description 6
- 230000006318 protein oxidation Effects 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 229960003487 xylose Drugs 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 5
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000004927 clay Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 239000000126 substance Substances 0.000 abstract description 7
- 210000000988 bone and bone Anatomy 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000014571 nuts Nutrition 0.000 abstract 5
- 241000283707 Capra Species 0.000 abstract 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- 241000207199 Citrus Species 0.000 abstract 1
- 235000018481 Hylocereus undatus Nutrition 0.000 abstract 1
- 241001190969 Phlomoides betonicoides Species 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 1
- 238000006757 chemical reactions by type Methods 0.000 abstract 1
- 235000020971 citrus fruits Nutrition 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 240000008086 Echinocereus enneacanthus Species 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JZQKTMZYLHNFPL-ANYPYVPJSA-N (2e)-deca-2,4-dienal Chemical compound CCCCCC=C\C=C\C=O JZQKTMZYLHNFPL-ANYPYVPJSA-N 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- 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
- Edible Oils And Fats (AREA)
Abstract
The invention discloses nut seasoning powder capable of moistening the lungs and resisting senescence. The nut seasoning powder is prepared from, by weight, 4-5 parts of high-protein oxidized goat bone oil, 100-105 parts of goat ossein enzymatic hydrolysate, 0.9-1 part of cysteine, 0.9-1 part of glycine, 1.8-2 parts of alanine, 0.9-1 part of praline, 2.4-2.5 parts of xylose, 1.2-1.3 parts of glucose, 11.8-12 parts of VB, 6-8 parts of wheat, 14-16 parts of cumquat, 5-6 parts of milk residues, 4-5 parts of cashew nuts, 1-3 parts of phlomis betonicoides, 1.5-2 parts of burmann cinnamon bark and 1.7-2 parts of dragon fruit flowers. The oxidized goat bone oil is added in the nut seasoning powder so that varieties of volatile flavor substances of mutton-flavor seasoning base materials can be obviously influenced, the flavor of the thermal reaction type mutton-flavor seasoning base materials is enhanced, for example, reverse-2,4-decadienal and reverse-2-hydroxynonenal are the most key volatile flavor substances for improving the seasoning base materials, and the nut seasoning powder includes sweet aroma, fresh aroma, scorch aroma, citrus aroma and other aroma.
Description
Technical field
The present invention relates to food technology field, particularly relate to anti-ageing kernel toppings of a kind of moistening lung and preparation method thereof.
Background technology
China is mutton production big country, and annual Mutton yield is more than 4,000,000 tons, and the sheep bone accessory substance thereupon produced is per year over 800000 tons.Containing a large amount of grease in bone, account for bone heavy 10%, but its processing is only limitted to iundustrial oil, and abundant aliphatic acid is not effectively utilized.Oxidation of Fat and Oils is not only the main cause of becoming sour, and is also the important channel of the characteristic flavor on basis producing fatty fragrance and meat, by regulation and control fat oxidation strengthening flavouring base material local flavor, will provide new way for sheep animal oil efficiency utilization.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides anti-ageing kernel toppings of a kind of moistening lung and preparation method thereof.
The present invention is achieved by the following technical solutions:
The anti-ageing kernel toppings of a kind of moistening lung, be made up of the raw material of following weight portion:
High protein oxidation sheep animal oil 4-5, sheep ossein enzymolysis liquid 100-105, cysteine 0.9-1, glycine 0.9-1, alanine 1.8-2, proline 0.9-1, wood sugar 2.4-2.5, glucose 1.2-1.3, VB11.8-12, wheat 6-8, cumquat 14-16, milk slag 5-6, cashew nut 4-5, pungent ginseng 1-3, burmann cinnamon bark 1.5-2, Pitaya Flower 1.7-2;
Described high protein oxidation sheep animal oil includes:
Sucrose fatty ester 0.3-0.5, casein 4-5, sheep animal oil 90-100;
Preparation method is:
Joined by sucrose fatty ester in 40-50 times of water, add soda under stirring condition, adjustment PH is 10-12, and be heated to boiling, adding casein, be stirred to normal temperature, is casein emulsion; Sent in heating furnace by sheep animal oil, constantly pass into air, at 106-110 DEG C, heat 110-120 minute, discharging cools, and mixes, homogeneous, to obtain final product with casein emulsion;
Described sheep ossein enzymolysis liquid includes:
Sheep ossein 10-15, protease is appropriate;
Preparation method is:
Get sheep ossein, be blended into 4-5 water doubly, then add the protease of solution 2%-3%, mixing is mixed thoroughly and is placed on mixed enzymolysis 12-16 hour under 35-40 DEG C of condition, obtains sheep ossein enzymolysis liquid.
A preparation method for described a kind of flavoring, comprises the following steps:
(1) by concentrated after the flooding of pungent ginseng, burmann cinnamon bark, Pitaya Flower 6-9 times amount, spray-driedly traditional Chinese medicine powder is obtained; Get wheat, cashew nut, milk slag be placed in the mixing of hot pot and stir-fry 1-2 minute, mixes with traditional Chinese medicine powder after taking out, be more jointly placed in water proof on steamer and fumigate 8-10 minute;
(2) get cumquat to squeeze the juice, filter to obtain juice, obtain orange juice; Get sheep ossein enzymolysis liquid, orange juice and cysteine, glycine, alanine, proline, wood sugar, glucose, VB and high protein is oxidized after sheep animal oil mixes and mix thoroughly, regulate initial pH6.0-6.2, to be more jointly placed in high-pressure sterilizing pot thermal response 70-75min under 108-110 DEG C of condition;
(3) terminate material in rear standing pot until step (2), remove material upper strata sheep oil; Clay into power after gained material and leftover materials combination drying, to obtain final product.
Advantage of the present invention is: research shows, interpolation sheep animal oil is especially oxidized sheep animal oil can make thermal response system generate more aldehydes volatile flavor substance; Add oxidation sheep animal oil, significantly can affect the kind of mutton taste flavouring base material volatile flavor substance, strengthen the local flavor of thermal-reactive mutton taste flavouring base material, trans-2,4-decadienal and trans-2-nonenyl aldehyde improve flavouring base material most critical volatile flavor substance, these crucial volatile materials mainly based on fatty fragrance, and comprise the fragrance such as fragrant and sweet, blue or green perfume, burnt odor and oranges and tangerines; The sheep animal oil adding appropriateness oxidation has material impact to thermal-reactive mutton taste flavouring base material volatile flavor substance, for the exploitation of high-quality mutton taste flavouring base material local flavor provides theoretical foundation;
Flavoring sweet-smelling of the present invention is good to eat, and fragrance is unique, is also added with the food medicinal materials such as pungent ginseng, burmann cinnamon bark, Pitaya Flower, richness has given that flavoring of the present invention moistens the lung and relieve the cough, improving eyesight of relieving inflammation or internal heat, relax bowel, the health-care efficacy of anti-ageing toxin expelling.
Detailed description of the invention
The anti-ageing kernel toppings of a kind of moistening lung, be made up of the raw material of following weight portion:
High protein oxidation sheep animal oil 4, sheep ossein enzymolysis liquid 100, cysteine 0.9, glycine 0.9, alanine 1.8, proline 0.9, wood sugar 2.4, glucose 1.2, VB11.8, wheat 6, cumquat 14, milk slag 5, cashew nut 4, pungent ginseng 1, burmann cinnamon bark 1.5, Pitaya Flower 1.7;
Described high protein oxidation sheep animal oil includes:
Sucrose fatty ester 0.3, casein 4, sheep animal oil 90;
Preparation method is:
Joined by sucrose fatty ester in 40 times of water, add soda under stirring condition, regulate PH to be 10, be heated to boiling, adding casein, be stirred to normal temperature, is casein emulsion; Sent in heating furnace by sheep animal oil, constantly pass into air, heat 110 minutes at 106 DEG C, discharging cools, and mixes, homogeneous, to obtain final product with casein emulsion;
Described sheep ossein enzymolysis liquid includes:
Sheep ossein 10, protease is appropriate;
Preparation method is:
Get sheep ossein, be blended into the water of 4 times, then add the protease of solution 2%%, mixing is mixed thoroughly and to be placed under 35 DEG C of conditions mixed enzymolysis 12 hours, obtains sheep ossein enzymolysis liquid.
A preparation method for described a kind of flavoring, comprises the following steps:
(1) by pungent ginseng, burmann cinnamon bark, Pitaya Flower with concentrated after the flooding of 6 times amount, spray-driedly obtain traditional Chinese medicine powder; Get wheat, cashew nut, milk slag be placed in the mixing of hot pot and stir-fry 1 minute, mixes with traditional Chinese medicine powder after taking out, be more jointly placed in water proof on steamer and fumigate 8 minutes;
(2) get cumquat to squeeze the juice, filter to obtain juice, obtain orange juice; Get sheep ossein enzymolysis liquid, orange juice and cysteine, glycine, alanine, proline, wood sugar, glucose, VB and high protein is oxidized after sheep animal oil mixes and mix thoroughly, regulate initial pH6.0, to be more jointly placed in high-pressure sterilizing pot thermal response 70min under 108 DEG C of conditions;
(3) terminate material in rear standing pot until step (2), remove material upper strata sheep oil; Clay into power after gained material and leftover materials combination drying, to obtain final product.
Claims (2)
1. the anti-ageing kernel toppings of moistening lung, is characterized in that being made up of the raw material of following weight portion:
High protein oxidation sheep animal oil 4-5, sheep ossein enzymolysis liquid 100-105, cysteine 0.9-1, glycine 0.9-1, alanine 1.8-2, proline 0.9-1, wood sugar 2.4-2.5, glucose 1.2-1.3, VB11.8-12, wheat 6-8, cumquat 14-16, milk slag 5-6, cashew nut 4-5, pungent ginseng 1-3, burmann cinnamon bark 1.5-2, Pitaya Flower 1.7-2;
Described high protein oxidation sheep animal oil includes:
Sucrose fatty ester 0.3-0.5, casein 4-5, sheep animal oil 90-100;
Preparation method is:
Joined by sucrose fatty ester in 40-50 times of water, add soda under stirring condition, adjustment PH is 10-12, and be heated to boiling, adding casein, be stirred to normal temperature, is casein emulsion; Sent in heating furnace by sheep animal oil, constantly pass into air, at 106-110 DEG C, heat 110-120 minute, discharging cools, and mixes, homogeneous, to obtain final product with casein emulsion;
Described sheep ossein enzymolysis liquid includes:
Sheep ossein 10-15, protease is appropriate;
Preparation method is:
Get sheep ossein, be blended into 4-5 water doubly, then add the protease of solution 2%-3%, mixing is mixed thoroughly and is placed on mixed enzymolysis 12-16 hour under 35-40 DEG C of condition, obtains sheep ossein enzymolysis liquid.
2. a preparation method for a kind of flavoring as claimed in claim 1, is characterized in that comprising the following steps:
(1) by concentrated after the flooding of pungent ginseng, burmann cinnamon bark, Pitaya Flower 6-9 times amount, spray-driedly traditional Chinese medicine powder is obtained; Get wheat, cashew nut, milk slag be placed in the mixing of hot pot and stir-fry 1-2 minute, mixes with traditional Chinese medicine powder after taking out, be more jointly placed in water proof on steamer and fumigate 8-10 minute;
(2) get cumquat to squeeze the juice, filter to obtain juice, obtain orange juice; Get sheep ossein enzymolysis liquid, orange juice and cysteine, glycine, alanine, proline, wood sugar, glucose, VB and high protein is oxidized after sheep animal oil mixes and mix thoroughly, regulate initial pH6.0-6.2, to be more jointly placed in high-pressure sterilizing pot thermal response 70-75min under 108-110 DEG C of condition;
(3) terminate material in rear standing pot until step (2), remove material upper strata sheep oil; Clay into power after gained material and leftover materials combination drying, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510763788.6A CN105325990A (en) | 2015-11-11 | 2015-11-11 | Nut seasoning powder capable of moistening lungs and resisting senescence and preparing method of nut seasoning powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510763788.6A CN105325990A (en) | 2015-11-11 | 2015-11-11 | Nut seasoning powder capable of moistening lungs and resisting senescence and preparing method of nut seasoning powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105325990A true CN105325990A (en) | 2016-02-17 |
Family
ID=55276975
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510763788.6A Pending CN105325990A (en) | 2015-11-11 | 2015-11-11 | Nut seasoning powder capable of moistening lungs and resisting senescence and preparing method of nut seasoning powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105325990A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262613A (en) * | 2016-08-22 | 2017-01-04 | 徐俊 | A kind of Semen Oroxyli nutrition fresh toppings of acid and preparation method thereof |
| CN106262612A (en) * | 2016-08-22 | 2017-01-04 | 徐俊 | A kind of oxidation Os Caprae seu Ovis oil palm perfume (or spice) toppings and preparation method thereof |
| CN106307414A (en) * | 2016-08-21 | 2017-01-11 | 徐俊 | Sheep ossein, fruit and vegetable health-care seasoning powder and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004135522A (en) * | 2002-10-16 | 2004-05-13 | Kiyomitsu Kawasaki | Dried-fish flavor composition and food product containing the same |
| CN102726703A (en) * | 2012-07-17 | 2012-10-17 | 天津市国至源生物科技有限公司 | Mutton soup fine powder and preparation method thereof |
| CN103005354A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Bone soup seasoning and preparation method thereof |
| CN103494153A (en) * | 2013-10-21 | 2014-01-08 | 新疆第一犁食品有限公司 | Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material |
| KR20140006144A (en) * | 2012-06-26 | 2014-01-16 | 한국식품연구원 | Beef bone extract cube and its preparation method |
| CN103584045A (en) * | 2013-11-07 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Preparation method of goat bone source muttony seasoning |
| CN104799245A (en) * | 2015-05-07 | 2015-07-29 | 宁夏大学 | Preparation method of Moslem mutton flavor base material |
| CN104905205A (en) * | 2015-05-19 | 2015-09-16 | 合肥不老传奇保健科技有限公司 | Poultry bone condiment contributing to improving immunity |
| CN104920630A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Seasoning chili oil capable of moistening lung for arresting cough and processing technology of seasoning chili oil |
-
2015
- 2015-11-11 CN CN201510763788.6A patent/CN105325990A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004135522A (en) * | 2002-10-16 | 2004-05-13 | Kiyomitsu Kawasaki | Dried-fish flavor composition and food product containing the same |
| KR20140006144A (en) * | 2012-06-26 | 2014-01-16 | 한국식품연구원 | Beef bone extract cube and its preparation method |
| CN102726703A (en) * | 2012-07-17 | 2012-10-17 | 天津市国至源生物科技有限公司 | Mutton soup fine powder and preparation method thereof |
| CN103005354A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Bone soup seasoning and preparation method thereof |
| CN103494153A (en) * | 2013-10-21 | 2014-01-08 | 新疆第一犁食品有限公司 | Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material |
| CN103584045A (en) * | 2013-11-07 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Preparation method of goat bone source muttony seasoning |
| CN104799245A (en) * | 2015-05-07 | 2015-07-29 | 宁夏大学 | Preparation method of Moslem mutton flavor base material |
| CN104905205A (en) * | 2015-05-19 | 2015-09-16 | 合肥不老传奇保健科技有限公司 | Poultry bone condiment contributing to improving immunity |
| CN104920630A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Seasoning chili oil capable of moistening lung for arresting cough and processing technology of seasoning chili oil |
Non-Patent Citations (3)
| Title |
|---|
| 刘金凯 等: "氧化羊骨油对羊肉味调味基料挥发性风味物质的影响", 《中国农业科学》 * |
| 刘金凯 等: "氧化羊骨油脂肪酸组成及挥发性风味物质分析", 《现代食品科技》 * |
| 刘金凯 等: "热反应型羊肉味调味基料制备工艺优化", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307414A (en) * | 2016-08-21 | 2017-01-11 | 徐俊 | Sheep ossein, fruit and vegetable health-care seasoning powder and preparation method thereof |
| CN106262613A (en) * | 2016-08-22 | 2017-01-04 | 徐俊 | A kind of Semen Oroxyli nutrition fresh toppings of acid and preparation method thereof |
| CN106262612A (en) * | 2016-08-22 | 2017-01-04 | 徐俊 | A kind of oxidation Os Caprae seu Ovis oil palm perfume (or spice) toppings and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103725417B (en) | Aroma camellia oil and preparation method thereof | |
| CN105410843A (en) | Internal heat clearing and depression relieving roasting fragrant seasoning powder and preparation method thereof | |
| CN105266119A (en) | Poria cocos-radix astragali health care flavoring powder and preparation method thereof | |
| CN107495275A (en) | It is a kind of effectively to prevent chafing dish bottom flavorings of Oxidation of Fat and Oils and preparation method thereof | |
| CN104673594A (en) | Production method of sweet tea wine | |
| CN105249409A (en) | High-protein oxidized sheep bone oil seasoning powder and preparation method thereof | |
| CN105325990A (en) | Nut seasoning powder capable of moistening lungs and resisting senescence and preparing method of nut seasoning powder | |
| CN105039074A (en) | Rose and mulberry liquor and method for manufacturing same | |
| CN105011092B (en) | One kind seasoning health-care sauce and preparation method thereof | |
| CN103184136A (en) | Peach vinegar production | |
| CN105249407A (en) | Gynostemma pentaphylla sheep-bone oil seasoning powder and preparation method thereof | |
| CN105249405A (en) | Fresh and delicious seasoning powder capable of blackening beards and improving eyesight and preparation method thereof | |
| CN102845701B (en) | Spicy pickled bittern and its preparation method | |
| CN105285899A (en) | Pummelo peel seasoning powder capable of regulating qi-flowing for eliminating phlegm and preparation method of pummelo peel seasoning powder | |
| CN105249398A (en) | Skin-moistening and blood-nourishing mellow seasoning powder and preparing method thereof | |
| CN103583638A (en) | Cake with champagne aroma | |
| CN105249397A (en) | Pericarp seasoning powder promoting digestion and relieving stasis and preparation method thereof | |
| CN105238667A (en) | Very spicy six-taste vinegar | |
| CN105029364A (en) | Making method of roasted nice-smelling beef paste | |
| CN105249408A (en) | Omanthus fragrans and lemon high protein seasoning powder and preparation method thereof | |
| KR101199878B1 (en) | Primula fast-fermented bean paste manufacturing method | |
| CN105462752A (en) | Phellinus igniarius and folium mori rice wine and preparation method thereof | |
| CN105747165A (en) | Skin-moistening face-beautifying tomato jam | |
| CN104905093A (en) | Fermented melissa pear jam capable of clearing heat and preparation method thereof | |
| CN105982263A (en) | Mint-flavored ass-hide glue and ginger paste and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160217 |
|
| RJ01 | Rejection of invention patent application after publication |