CN105495519B - A kind of instant food flavouring packet of health and preparation method thereof - Google Patents
A kind of instant food flavouring packet of health and preparation method thereof Download PDFInfo
- Publication number
- CN105495519B CN105495519B CN201510833561.4A CN201510833561A CN105495519B CN 105495519 B CN105495519 B CN 105495519B CN 201510833561 A CN201510833561 A CN 201510833561A CN 105495519 B CN105495519 B CN 105495519B
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- instant food
- ultra high
- health
- high pressure
- fresh vegetables
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- 235000013305 food Nutrition 0.000 title claims abstract description 52
- 230000036541 health Effects 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000013311 vegetables Nutrition 0.000 claims abstract description 53
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 12
- 235000021419 vinegar Nutrition 0.000 claims description 20
- 239000000052 vinegar Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 210000000988 bone and bone Anatomy 0.000 claims description 12
- 235000014347 soups Nutrition 0.000 claims description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 11
- 239000008158 vegetable oil Substances 0.000 claims description 11
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000078782 Brassica arvensis Species 0.000 claims description 4
- 240000008067 Cucumis sativus Species 0.000 claims description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 239000010495 camellia oil Substances 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 4
- 239000002304 perfume Substances 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 23
- 235000019634 flavors Nutrition 0.000 abstract description 23
- 230000000694 effects Effects 0.000 abstract description 8
- 235000013409 condiments Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000234282 Allium Species 0.000 description 7
- 230000008859 change Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of instant food flavouring packets of health and preparation method thereof, by using fresh vegetables, condiment unitary package, ultra high pressure treatment twice, not only remain the appearance of fresh vegetables, it is thus also avoided that the loss of nutriment in fresh vegetables improves convenience when use；Using less salt and pure natural raw material, it ensure that the health of flavor pack, the addition of cloves and Radix Glycyrrhizae provide a kind of fragrant and sweet flavor, and have the effect of clearing heat and detoxicating while retaining flavor pack original local flavor.
Description
Technical field
The invention belongs to food processing field, it is specifically related to instant food flavouring packet and its preparation side of a kind of health
Method.
Background technology
Instant food has been deep into people's the accelerating rhythm of life in daily life, receives people
Favor.But as the improvement of people's living standards, people also proposed increasingly higher demands for the flavor of instant food.
In order to cater to such demand of people, not only the production method of instant food itself is constantly improving, instant food
The composition and production method of middle dispensing packet have also been made significant headway, by original single powder packet, be improved to current powder packet,
Dehydrated vegetables packet, sauce bag, particular flavor packet etc. packs flavor pack, packs flavor pack more, on the one hand meets people for side
Just on the other hand the requirement of flavour of food products but also reduces the convenience of instant food, increases the complexity of processing, increase
The difficulty of preservation.
While instant food constantly meets people's flavor demand, nutrition and health requirements of the people for instant food
Quietly occur, is not broken into the common requirements for people, the fried production method of traditional instant food, fat in flavor pack
Fat, salt, monosodium glutamate content are high, food additives, as a large amount of use of chemical seasoning, preservative cannot meet people couple
In the health requirements of instant food, start the conscious usage amount for reducing condiment when causing people's edible instant food, this
The appearance of kind phenomenon had both reduced psychological acceptance of the people for instant food, also resulted in certain waste.
Fresh vegetables type is various, full of nutrition, but since fresh vegetables is not easy to maintain, and nutrition is easy to be lost in, at present side
Just the dehydrated vegetables in food ingredient when meeting people very well in edible instant food in the past for the demand of vegetables, but by
In preparation method restriction and it is edible when dehydrated vegetables in the requirement of short time rehydration, dehydrated vegetables in instant food at present
Type it is limited, a large amount of losses during the dehydration process such as nutriment such as vitamin C in dehydrated vegetables, and dehydrated vegetables is in rehydration
Prodigious change has occurred relative to fresh vegetables in taste afterwards, and therefore, dehydrated vegetables has not adapted to people for convenient
The demand of vegetable species and nutrition in food.
Composition that should be for instant food flavouring in order to solve the problems of current instant food flavouring and preparation
Method is improved.
Invention content
The present invention provides a kind of instant food flavouring packets of health and preparation method thereof.
On the one hand the instant food flavouring packet of present invention health is prepared from the following materials：
5-10 parts of fresh vegetables, 3-10 parts of bone soup, 1-2 parts of vegetable oil, 1-2 parts of green onion, cloves, 1-2 parts, 1-2 parts of Radix Glycyrrhizae, food
0.5-2 parts of salt, appropriate chilli, appropriate light-coloured vinegar.
The instant food flavouring packet of further preferred present invention health is prepared from the following materials：
It is 10 parts of fresh vegetables, 10 parts of bone soup, 1 part of vegetable oil, 1 part of green onion, 1 part of cloves, 1 part of Radix Glycyrrhizae, 0.5 part of salt, dry peppery
Appropriate green pepper, appropriate light-coloured vinegar.
Wherein, fresh vegetables is preferably green pepper, violet cabbage, carrot, cucumber, tomato or combinations thereof；Vegetable oil is preferably
Peanut oil, sesame oil or tea oil.
On the other hand the present invention provides a kind of preparation methods of healthy instant food flavouring packet comprising following steps：
（1）After the cleaning of stock, wherein fresh vegetables, cutting；
（2）The light-coloured vinegar water of 5-7% is added in first time ultra high pressure treatment, the fresh vegetables after cutting, and light-coloured vinegar water consumption is with no mistake
It subject to vegetables, is pulled out after impregnating 30-60 minutes, carries out ultra high pressure treatment, condition is：Temperature room temperature, pressure 400-800MPa are protected
Press time 3-10 minute；
（3）Second of ultra high pressure treatment, be added in the fresh vegetables through first time ultra high pressure treatment bone soup, vegetable oil, green onion,
Cloves, Radix Glycyrrhizae, salt and chilli after stirring evenly, are packed into packaging bag, and vacuum-pumping and sealing carries out ultra high pressure treatment, condition
For：Temperature room temperature, pressure 400-800MPa, dwell time 3-10 minute is to get healthy instant food flavouring packet of the invention.
It is preferred that step（2）A concentration of 6-7% of middle light-coloured vinegar water impregnates 40-50 minutes, pressure 500-700MPa, pressurize
Time 5-9 minute, step（3）Middle pressure is 500-700MPa, and the dwell time is 5-9 minutes.
Preferred step（2）A concentration of the 7% of middle light-coloured vinegar water impregnates 45 minutes, pressure 600MPa, pressurize 8 minutes,
Step（3）Middle pressure is 600MPa, and the dwell time is 8 minutes.
Beneficial effects of the present invention：
（1）The present invention kills harmful microorganism present in fresh vegetables using superhigh pressure technique, and realizes vegetable simultaneously
The enzyme deactivation of dish, broken wall treatment remain the color of vegetables, improve the brittleness of vegetables, reduce the content of nitrite, more
Health is more in line with demand of the people for the instant food of health；
（2）Preparation process is simplified, shortens and prepares the time used, reduce the nutriment in vegetables, such as dimension life
The destruction of plain C etc.；
（3）All condiment use unitary package, improve convenience when use, and condiment is liquid, can be faster
Instant food is seasoned；
（4）Ultra high pressure treatment twice can utterly destroy bacterium and microorganism, and sterilizing is thorough, without adding any anti-corrosion
Agent, long shelf-life；
（5）Without using it is any synthesis class fragrance, the addition of cloves and Radix Glycyrrhizae while retaining flavor pack original local flavor,
A kind of fragrant and sweet flavor is provided, and is had the effect of clearing heat and detoxicating.
Specific implementation mode
Be below embodiment be intended to illustrate invention rather than the present invention further limit, the present invention can be by invention
Hold the either type to implement.
Embodiment 1：
A kind of instant food flavouring packet of health, is prepared from the following materials：
5 parts of fresh green pepper, 5 parts of fresh cucumber, 10 parts of bone soup, 1 part of peanut oil, 1 part of green onion, cloves, 1 part, 1 part of Radix Glycyrrhizae, food
0.5 part of salt, appropriate chilli, appropriate light-coloured vinegar.
Preparation method includes the following steps：
（1）Stock is diced wherein after fresh green pepper and fresh cucumber cleaning；
（2）7% light-coloured vinegar water is added in first time ultra high pressure treatment, the fresh vegetables after cutting, and light-coloured vinegar water consumption is not to cross vegetable
It subject to dish, is pulled out after impregnating 45 minutes, carries out ultra high pressure treatment, condition is：Temperature room temperature, pressure 600MPa, dwell time 8 divide
Clock；
（3）Second of ultra high pressure treatment, be added in the fresh vegetables through first time ultra high pressure treatment bone soup, vegetable oil, green onion,
Cloves, Radix Glycyrrhizae, salt and chilli after stirring evenly, are packed into packaging bag, and vacuum-pumping and sealing carries out ultra high pressure treatment, condition
For：Temperature room temperature, pressure 600MPa, 8 minutes dwell times to get.
Embodiment 2
A kind of instant food flavouring packet of health, is prepared from the following materials：
5 parts of fresh violet cabbage, 10 parts of bone soup, 1 part of tea oil, 1 part of green onion, cloves, 1 part, it is 1 part of Radix Glycyrrhizae, 0.5 part of salt, dry peppery
Appropriate green pepper, appropriate light-coloured vinegar.
Preparation method includes the following steps：
（1）Stock, wherein after the cleaning of fresh violet cabbage, chopping；
（2）7% light-coloured vinegar water is added in first time ultra high pressure treatment, the fresh vegetables after cutting, and light-coloured vinegar water consumption is not to cross vegetable
It subject to dish, is pulled out after impregnating 45 minutes, carries out ultra high pressure treatment, condition is：Temperature room temperature, pressure 600MPa, dwell time 8 divide
Clock；
（3）Second of ultra high pressure treatment, be added in the fresh vegetables through first time ultra high pressure treatment bone soup, vegetable oil, green onion,
Cloves, Radix Glycyrrhizae, salt and chilli after stirring evenly, are packed into packaging bag, and vacuum-pumping and sealing carries out ultra high pressure treatment, condition
For：Temperature room temperature, pressure 600MPa, 8 minutes dwell times to get.
Effect example 1：The preservation of the instant food flavouring packet of health
Each 50 of the instant food flavouring packet for the health that respectively prepared by Example 1-2, measure its after the completion of preparation and
Content, Escherichia coli, swollen packet phenomenon and the vegetable colour of nitrite after preserving 6 months change, and result is as follows：
The preservation of the instant food flavouring packet of 1 health of table
The experimental result of table 1 shows the instant food flavouring packet Central Asia of health prepared by preparation method through the invention
The content of nitrate is lower relative to the standard of content of nitrite≤20mg/Kg of national regulations, and after storing 6 months also not
Escherichia coli are detected, do not occur swollen packet phenomenon, after storing 6 months significant change does not occur for vegetable colour, and belong to protect for a long time
The instant food flavouring packet for the health deposited.
Effect example 2：The effect experiment of first ultra high pressure treatment
In order to test the effect of first time ultra high pressure treatment, determines and whether carry out first time ultra high pressure treatment for health
Instant food flavouring packet influence, be specifically divided into two groups, 1, according to the embodiment of the present invention 1 preparation health instant food
Flavor pack；2, identical with 1 technique of embodiment in addition to not comprising first time ultra high pressure treatment, every group of parallel 50 parts of progress is surveyed
Surely the change of swollen the packet number, vegetable colour and brittleness of flavor pack after preserving 6 months.Experimental result is as follows：
The effect of table 2 first time ultra high pressure treatment
| Swollen packet number | Vegetable colour changes number | Vegetables brittleness changes number | |
| Group 1 | 0 | 0 | 0 |
| Group 2 | 8 | 13 | 17 |
By the experimental result of table 2 it is found that the ultra high pressure treatment of first time effectively reduces the generation of swollen packet, production is improved
The shelf-life of product avoids the change of fresh vegetables color and brittleness during storage.
The present invention provides a kind of health and edible side by the composition and preparation method of improvement flavor pack for convenience of food
Just flavor pack not only remains the appearance of fresh vegetables using fresh vegetables, it is thus also avoided that nutriment in fresh vegetables
It loses；The use of bone soup improves flavor, and increases nutrition；All condiment use unitary package, when improving use
Convenience；Using less salt and pure natural raw material, the health of flavor pack ensure that；The addition of cloves and Radix Glycyrrhizae is retaining flavor pack
While original local flavor, a kind of fragrant and sweet flavor is provided, and have the effect of clearing heat and detoxicating.
The content of present invention merely illustrates some claimed specific embodiments, one of them or more skill
Recorded technical characteristic can be combined with arbitrary one or more technical solutions in art scheme, these are combined and obtain
Technical solution also in the application protection domain, technical solution is disclosed in the present invention just as obtained from these are combined
It is specifically recorded in content the same.
Claims (9)
1. a kind of instant food flavouring packet of health, it is characterised in that：It is prepared from the following materials：
5-10 parts of fresh vegetables, 3-10 parts of bone soup, 1-2 parts of vegetable oil, 1-2 parts of green onion, 1-2 parts of cloves, 1-2 parts of Radix Glycyrrhizae, salt
0.5-2 parts, appropriate chilli, appropriate light-coloured vinegar are prepared according to following preparation method：
(1) it stocks up, wherein after fresh vegetables cleaning, cutting；
(2) the light-coloured vinegar water of 5-7% is added in first time ultra high pressure treatment, the fresh vegetables after cutting, and light-coloured vinegar water consumption is not to cross vegetable
It subject to dish, is pulled out after impregnating 30-60 minutes, carries out ultra high pressure treatment, condition is：Temperature room temperature, pressure 400-800MPa, pressurize
Time 3-10 minute；
Bone soup, vegetable oil, green onion, fourth are added in the fresh vegetables through first time ultra high pressure treatment for (3) second of ultra high pressure treatment
Perfume, Radix Glycyrrhizae, salt and chilli after stirring evenly, are packed into packaging bag, and vacuum-pumping and sealing carries out ultra high pressure treatment, and condition is：
Temperature room temperature, pressure 400-800MPa, dwell time 3-10 minute is to get healthy instant food flavouring packet.
2. the instant food flavouring packet of health according to claim 1, it is characterised in that it is prepared from the following materials：
10 parts of fresh vegetables, 10 parts of bone soup, 1 part of vegetable oil, 1 part of green onion, 1 part of cloves, 1 part of Radix Glycyrrhizae, 0.5 part of salt, chilli are suitable
Amount, appropriate light-coloured vinegar.
3. the instant food flavouring packet of health according to claim 1 or 2, it is characterised in that fresh vegetables is selected from:Green pepper,
Violet cabbage, carrot, cucumber, tomato or combinations thereof.
4. the instant food flavouring packet of health according to claim 1 or 2, it is characterised in that vegetable oil is selected from：Peanut oil,
Sesame oil or tea oil.
5. the preparation method of claim 1-4 any one of them health instant food flavouring packets, it is characterised in that including following
Step：
(1) it stocks up, wherein after fresh vegetables cleaning, cutting；
(2) the light-coloured vinegar water of 5-7% is added in first time ultra high pressure treatment, the fresh vegetables after cutting, and light-coloured vinegar water consumption is not to cross vegetable
It subject to dish, is pulled out after impregnating 30-60 minutes, carries out ultra high pressure treatment, condition is：Temperature room temperature, pressure 400-800MPa, pressurize
Time 3-10 minute；
Bone soup, vegetable oil, green onion, fourth are added in the fresh vegetables through first time ultra high pressure treatment for (3) second of ultra high pressure treatment
Perfume, Radix Glycyrrhizae, salt and chilli after stirring evenly, are packed into packaging bag, and vacuum-pumping and sealing carries out ultra high pressure treatment, and condition is：
Temperature room temperature, pressure 400-800MPa, dwell time 3-10 minute is to get healthy instant food flavouring packet.
6. the preparation method of health instant food flavouring packet according to claim 5, it is characterised in that light-coloured vinegar in step (2)
A concentration of 6-7% of water impregnates 40-50 minutes, pressure 500-700MPa, dwell time 5-9 minute.
7. the preparation method of health instant food flavouring packet according to claim 5 or 6, it is characterised in that in step (2)
A concentration of the 7% of light-coloured vinegar water impregnates 45 minutes, pressure 600MPa, pressurize 8 minutes.
8. the preparation method of health instant food flavouring packet according to claim 5, it is characterised in that pressure in step (3)
For 500-700MPa, the dwell time is 5-9 minutes.
9. the preparation method of the healthy instant food flavouring packet according to claim 5 or 8, it is characterised in that in step (3)
Pressure is 600MPa, and the dwell time is 8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510833561.4A CN105495519B (en) | 2015-11-26 | 2015-11-26 | A kind of instant food flavouring packet of health and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510833561.4A CN105495519B (en) | 2015-11-26 | 2015-11-26 | A kind of instant food flavouring packet of health and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105495519A CN105495519A (en) | 2016-04-20 |
| CN105495519B true CN105495519B (en) | 2018-09-28 |
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| CN107897334B (en) * | 2017-11-29 | 2021-04-30 | 荣成市飞创科技有限公司 | Refrigeration preservation method for hairtail |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095560A (en) * | 1993-05-25 | 1994-11-30 | 刘炜 | The condiment for instant noodles of producing with fresh vegetable |
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2015
- 2015-11-26 CN CN201510833561.4A patent/CN105495519B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095560A (en) * | 1993-05-25 | 1994-11-30 | 刘炜 | The condiment for instant noodles of producing with fresh vegetable |
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| CN105495519A (en) | 2016-04-20 |
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