CN104012915A - Braising seasoning containing functional sugar and preparation method thereof - Google Patents
Braising seasoning containing functional sugar and preparation method thereof Download PDFInfo
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- CN104012915A CN104012915A CN201410274940.XA CN201410274940A CN104012915A CN 104012915 A CN104012915 A CN 104012915A CN 201410274940 A CN201410274940 A CN 201410274940A CN 104012915 A CN104012915 A CN 104012915A
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 40
- 229930006000 Sucrose Natural products 0.000 claims abstract description 28
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 27
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 27
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 27
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 25
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims abstract description 25
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 20
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- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 14
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 14
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- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 25
- 241000234314 Zingiber Species 0.000 claims description 24
- 239000000284 extract Substances 0.000 claims description 21
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- 239000011435 rock Substances 0.000 claims description 16
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- 239000002023 wood Substances 0.000 claims description 7
- 238000013467 fragmentation Methods 0.000 claims description 6
- 238000006062 fragmentation reaction Methods 0.000 claims description 6
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- 239000000796 flavoring agent Substances 0.000 abstract description 8
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- 229910052799 carbon Inorganic materials 0.000 abstract description 3
- 229930014626 natural product Natural products 0.000 abstract description 3
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- 125000003118 aryl group Chemical group 0.000 abstract description 2
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- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
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- 235000019483 Peanut oil Nutrition 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
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- 229940125710 antiobesity agent Drugs 0.000 description 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
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- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
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- 239000000312 peanut oil Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
Abstract
The invention provides a braising seasoning containing functional sugar and a preparation method thereof. The braising seasoning is mainly prepared from vegetable oil, fermented soy sauce, cane sugar, wood sugar, arabinose, salt, chicken powder, bean sauce, ginger, garlic, pepper, anise, clove and fennel. The braising seasoning provided by the invention has the characteristics of being excellent in raw materials and being proper in matching of saline taste, peppery taste, sweet taste and delicate taste. Especially, due to the addition of the wood sugar and the arabinose, the intake and the metabolism of a human body to the cane sugar are effectively reduced, and the braising flavor of conventional cooked dishes is enhanced. The wood sugar and the arabinose which are selected by the braising seasoning are extracted from natural products such as corn cobs, and thus the braising seasoning is safe and reliable in quality. Other seasonings are scientifically proportioned according to a conventional cooking process. The braising seasoning is attractive in color, aromatic in flavor, rich in nutrients, and excellent in mouth feel; a cooking process is milder than a conventional process, and is healthy and low-carbon.
Description
Technical field
The invention belongs to Food Science field, relate to a kind of flavoring that contains functional sugar and preparation method thereof.
Background technology
Braised in soy sauce is a kind of cooking meat mode that all can relate in the Chinese major styles of cooking, has had long history.Although various places vary to the cooking methods of the vegetable such as pork braised in brown sauce, spareribs with brown sauce, in authentic way braised in soy sauce, sucrose (rock sugar, white sugar or brown sugar) and soy sauce are absolutely necessary.As the modal reduced sugar of one, there is the chemical reaction of series of complex in the lipid material such as protein in sucrose and meat food materials and soy sauce, amino acid, phosphatide, be engaged in the fragrance that produces the color and the pleasant that excite appetite in gastronomical process.In these complicated chemical reactions, researcher's most study be the Maillard reaction that reduced sugar and ammoniacal nitrogen class material occur in heating process, again claim " non-enzymatic browning browning reaction ".Practical experience and data prove, enough reduced sugars are the necessary conditions that ensures pork braised in brown sauce group food local flavor.Especially sweet in characteristic to have a liking for the southern Jiangsu style of cooking in Guangdong dishes and Jiangsu cuisine in the major styles of cooking of China.As important carbohydrate, sucrose is the important sources that we absorb energy, but along with people's living standard improves, the harm that excessive absorption carbohydrate brings more and more causes everybody attention.Excess ingestion carbohydrate easily causes obesity, increases diabetes, hypertensive risk, carious tooth, the problems such as calcium loss suffered from.How meeting under healthy low sugar meals theory, ensureing even to strengthen traditional Chinese food local flavor, is the problem that is testing each nutritionist and meals work person.
As described above, the sucrose that conventional red is cooked in meat and fish dishes plays a part indispensable, and main cause is that it participates in the chemical reactions such as Maillard reaction as a kind of reduced sugar.As functional sugar, D-wood sugar and Arabinose are the reductive monosaccharides extracting from natural products.Both are absorbed hardly in human body, do not produce heat, also just can not cause the problems such as fat.Do not stimulate insulin secretion, be suitable for diabetes and hyperglycemic patients edible simultaneously.In addition, clinical testing proves, the effect of the enzyme that Arabinose can suppress hydrolysis disaccharide in human body to sucrose, thereby the metabolic conversion to sucrose has blocking effect, the sucrose that cannot be hydrolyzed is degraded by microorganisms after entering large intestine, thereby produce a large amount of organic acids, this organic acid has inhibitory action to liver synthctic fat.In sucrose, add 3.5% ratio, can suppress the absorption of human body 60-70% sucrose.American Medical Association also lists Arabinose in nutritious supplementary pharmaceutical or the non-prescribed medicine of antiobesity agent.In the food inventory specific for health care of Japanese health ministry, Arabinose is listed in to the special special food supplement that regulates blood sugar.
Summary of the invention
The present invention is retaining on the basis of traditional cookery gimmick, having overcome conventional red cooks in product and takes the photograph the too much deficiency of sugar, introduce D-wood sugar and these two kinds of reduced sugars of Arabinose and come partly to replace sucrose, a kind of flavoring braised in soy sauce that contains functional sugar and preparation method thereof is provided.
According to the present invention, described flavoring braised in soy sauce, mainly made by the raw material of following weight parts:
Vegetable oil 100-150 part; 50-80 part makes soy sauce; Sucrose 50-100 part; Wood sugar: 5-14 part; Arabinose: 1-5 part; Salt 5-15 part; Chickens' extract 5-30 part; Bean cotyledon 40-60 part; Ginger 15-30 part; Garlic 15-30 part; Chinese prickly ash 1-5 part; Anistree 1-2 part; Cloves 0.2-1 part; Little fennel 0.5-1 part.
Test shows, than disaccharide (as sucrose), five carbon monose (as wood sugar and arabinose) are higher with the speed of ammoniacal nitrogen class material generation browning reaction, can within the culinary art condition of milder and shorter time, complete above-mentioned reaction, can effectively reduce like this health problem that grease sex change brings.
According to embodiment of the present invention, sucrose is selected from white sugar or rock sugar.
According to one of embodiment of the present invention, described flavoring braised in soy sauce, made by the raw material of following weight parts:
100 parts of vegetable oil; Make soy sauce 50 parts; 50 parts of white sugar; 5 parts of wood sugars; 1 part of arabinose; 5 parts of salt; 5 parts of chickens' extracts; 40 parts of bean cotyledons; 15 parts of ginger; 15 parts of garlics; 1 part, Chinese prickly ash; Anistree 1 part; 0.2 part of cloves; 0.5 part of little fennel.
Another embodiment according to the present invention, described flavoring braised in soy sauce, made by the raw material of following weight parts:
150 parts of vegetable oil; Make soy sauce 80 parts; 100 parts, rock sugar; 14 parts of wood sugars; 5 parts of arabinoses; 15 parts of salt; 30 parts of chickens' extracts; 60 parts of bean cotyledons; 30 parts of ginger; 30 parts of garlics; 5 parts, Chinese prickly ash; Anistree 2 parts; 1 part of cloves; 1 part of little fennel.
An embodiment again according to the present invention, described flavoring braised in soy sauce, make better by the raw material of following weight parts:
120 parts of vegetable oil; Make soy sauce 60 parts; 85 parts, rock sugar; 10 parts of wood sugars; 5 parts of arabinoses; 10 parts of salt; 20 parts of chickens' extracts; 50 parts of bean cotyledons; 25 parts of ginger; 20 parts of garlics; 3 parts, Chinese prickly ash; Anistree 2 parts; 0.5 part of cloves; 0.5 part of little fennel.
In this flavoring braised in soy sauce, saline taste condiment is that salt, chickens' extract, bean cotyledon, soy sauce are composited; Sweet taste condiment is sucrose, wood sugar, arabinose; Without tart flavour; Spicy flavoring is bean cotyledon, ginger, garlic, Chinese prickly ash; Delicate flavour condiment is chickens' extract, anise, cloves, little fennel.
This flavoring preparation method braised in soy sauce: standby raw material by weight, by bean cotyledon, ginger, garlic, Chinese prickly ash, anise, cloves, little fennel fragmentation; Vegetable oil is added in pot, be heated to 100-150 DEG C, put into bean cotyledon stir-fry 1-5 min, then put into ginger, garlic, Chinese prickly ash, anise, cloves, little fennel continuation stir-fry 2-5 min, finally put into successively sucrose, wood sugar, make soy sauce, salt, chickens' extract, add arabinose after being cooled to room temperature; After stirring, subpackage is weighed, and packs.
Beneficial effect of the present invention: it is superior that flavoring braised in soy sauce of the present invention has raw material, saline taste, pungent, sweet taste, delicate flavour collocation appropriateness.Special wood sugar, the arabinose adding effectively reduces absorption and the metabolism of human body to sucrose, strengthened the soy sauce braising of conventional culinary dish simultaneously.Wood sugar and arabinose that this flavoring braised in soy sauce is selected all extract from natural products such as corncobs, and Product quality and safety is reliable.Other flavorings are all according to conventional culinary gimmick, proportioning science.Finished product color and luster is tempting, and aromatic flavour is nutritious, and mouthfeel is outstanding, and gastronomical process is compared with traditional handicraft gentleness, healthy low-carbon.
Detailed description of the invention
Embodiment mono-
Prepare by weight following raw material: 120 parts of vegetable oil; Make soy sauce 60 parts; 85 parts, rock sugar; 10 parts of wood sugars; 5 parts of arabinoses; 10 parts of salt; 20 parts of chickens' extracts; 50 parts of bean cotyledons; 25 parts of ginger; 20 parts of garlics; 3 parts, Chinese prickly ash; Anistree 2 parts; 0.5 part of cloves; 0.5 part of little fennel.By bean cotyledon, ginger, garlic, Chinese prickly ash, anise, cloves, rock sugar, little fennel fragmentation; Vegetable oil is put into pot, 150 DEG C of temperature controls, put into bean cotyledon stir-fry 3 min, then put into ginger, garlic, Chinese prickly ash, anise, cloves, little fennel stir-fry 3 min, finally put into successively rock sugar, wood sugar, make soy sauce, salt, chickens' extract, add arabinose after being cooled to room temperature.Stir, subpackage is weighed.Pack with vial or aluminium foil bag.
This flavoring using method braised in soy sauce: the meat of the 1.5 kg left and right that pretreatment is good is cleaned, stripping and slicing; Pot is put into in peanut oil 50 g left and right and burn heat, add this flavoring 150 g left and right to make popular; Adding incarnation fries fuel-displaced; Add water or soup-stock to covering meat, add a cover big fire boiled, more than turning that little fire is stewing and boiling 1 h, until meat can with chopsticks stamp thoroughly, stamp gently.Juice is received in big fire.
Embodiment bis-
A kind of flavoring braised in soy sauce, it is made up of the raw material of following weight:
110 parts of vegetable oil; Make soy sauce 50 parts; Rock sugar: 75 parts; Wood sugar: 14 parts; Arabinose: 4.5 parts; 9 parts of salt; 18 parts of chickens' extracts; 45 parts of bean cotyledons; 20 parts of ginger; 18 parts of garlics; 2.5 parts, Chinese prickly ash; Anistree 1.5 parts; 0.5 part of cloves; 0.5 part of little fennel.
Standby raw material by weight, by bean cotyledon, ginger, garlic, Chinese prickly ash, anise, rock sugar, cloves, little fennel fragmentation; Vegetable oil is added in pot, be heated to 100 DEG C, put into bean cotyledon stir-fry 5 min, then put into ginger, garlic, Chinese prickly ash, anise, cloves, little fennel continuation stir-fry 5 min, finally put into successively rock sugar, wood sugar, make soy sauce, salt, chickens' extract, add arabinose after being cooled to room temperature; After stirring, subpackage is weighed, and packs.
Embodiment tri-
A kind of flavoring braised in soy sauce, it is made up of the raw material of following weight:
110 parts of vegetable oil; Make soy sauce 70 parts; Rock sugar: 90 parts; Wood sugar: 5 parts; Arabinose: 5 parts; 9 parts of salt; 18 parts of chickens' extracts; 45 parts of bean cotyledons; 20 parts of ginger; 18 parts of garlics; 2.5 parts, Chinese prickly ash; Anistree 1.5 parts; 0.5 part of cloves; 1 part of little fennel.
Standby raw material by weight, by bean cotyledon, ginger, garlic, Chinese prickly ash, anise, rock sugar, cloves, little fennel fragmentation; Vegetable oil is added in pot, be heated to 120 DEG C, put into bean cotyledon stir-fry 2 min, then put into ginger, garlic, Chinese prickly ash, anise, cloves, little fennel continuation stir-fry 2min, finally put into successively rock sugar, wood sugar, make soy sauce, salt, chickens' extract, add arabinose after being cooled to room temperature; After stirring, subpackage is weighed, and packs.
Embodiment tetra-
A kind of flavoring braised in soy sauce, it is made up of the raw material of following weight:
120 parts of vegetable oil; Make soy sauce 60 parts; White sugar: 85 parts; Wood sugar: 10 parts; Arabinose: 5 parts; 10 parts of salt; 20 parts of chickens' extracts; 50 parts of bean cotyledons; 25 parts of ginger; 20 parts of garlics; 3 parts, Chinese prickly ash; Anistree 2 parts; 0.5 part of cloves; 0.5 part of little fennel.
Standby raw material by weight, by bean cotyledon, ginger, garlic, Chinese prickly ash, anise, cloves, little fennel fragmentation; Vegetable oil is added in pot, be heated to 140 DEG C, put into bean cotyledon stir-fry 3min, then put into ginger, garlic, Chinese prickly ash, anise, cloves, little fennel continuation stir-fry 3min, finally put into successively white sugar, wood sugar, make soy sauce, salt, chickens' extract, add arabinose after being cooled to room temperature; After stirring, subpackage is weighed, and packs.
Claims (6)
1. a flavoring braised in soy sauce that contains functional sugar, is characterized in that, is mainly made up of the raw material of following weight parts: vegetable oil 100-150 part; 50-80 part makes soy sauce; Sucrose 50-100 part; Wood sugar: 5-14 part; Arabinose: 1-5 part; Salt 5-15 part; Chickens' extract 5-30 part; Bean cotyledon 40-60 part; Ginger 15-30 part; Garlic 15-30 part; Chinese prickly ash 1-5 part; Anistree 1-2 part; Cloves 0.2-1 part; Little fennel 0.5-1 part.
2. flavoring as claimed in claim 1, is characterized in that, described sucrose is selected from white sugar or rock sugar.
3. flavoring as claimed in claim 2, is characterized in that, is made up: 100 parts of vegetable oil of the raw material of following weight parts; Make soy sauce 50 parts; 50 parts of white sugar; 5 parts of wood sugars; 1 part of arabinose; 5 parts of salt; 5 parts of chickens' extracts; 40 parts of bean cotyledons; 15 parts of ginger; 15 parts of garlics; 1 part, Chinese prickly ash; Anistree 1 part; 0.2 part of cloves; 0.5 part of little fennel.
4. flavoring as claimed in claim 2, is characterized in that, is made up: 150 parts of vegetable oil of the raw material of following weight parts; Make soy sauce 80 parts; 100 parts, rock sugar; 14 parts of wood sugars; 5 parts of arabinoses; 15 parts of salt; 30 parts of chickens' extracts; 60 parts of bean cotyledons; 30 parts of ginger; 30 parts of garlics; 5 parts, Chinese prickly ash; Anistree 2 parts; 1 part of cloves; 1 part of little fennel.
5. flavoring as claimed in claim 2, is characterized in that, is made up: 120 parts of vegetable oil of the raw material of following weight parts; Make soy sauce 60 parts; 85 parts, rock sugar; 10 parts of wood sugars; 5 parts of arabinoses; 10 parts of salt; 20 parts of chickens' extracts; 50 parts of bean cotyledons; 25 parts of ginger; 20 parts of garlics; 3 parts, Chinese prickly ash; Anistree 2 parts; 0.5 part of cloves; 0.5 part of little fennel.
6. the preparation method of flavoring as described in claim 1-5 any one, is characterized in that, standby raw material by weight, by bean cotyledon, ginger, garlic, Chinese prickly ash, anise, cloves, little fennel fragmentation; Vegetable oil is added in pot, be heated to 100-150 DEG C, put into bean cotyledon stir-fry 1-5 min, then put into ginger, garlic, Chinese prickly ash, anise, cloves, little fennel continuation stir-fry 2-5 min, finally put into successively sucrose, wood sugar, make soy sauce, salt, chickens' extract, add arabinose after being cooled to room temperature; After stirring, subpackage is weighed, and packs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410274940.XA CN104012915A (en) | 2014-06-19 | 2014-06-19 | Braising seasoning containing functional sugar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410274940.XA CN104012915A (en) | 2014-06-19 | 2014-06-19 | Braising seasoning containing functional sugar and preparation method thereof |
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| CN106579302A (en) * | 2016-12-22 | 2017-04-26 | 王林臣 | Arabinose-containing coloring soybean sauce |
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| CN101238874A (en) * | 2007-02-09 | 2008-08-13 | 天津市纳百山科贸发展有限公司 | Meat flavor fragrant base |
| CN102326758A (en) * | 2011-07-12 | 2012-01-25 | 李朝云 | Seasoning for beef with brown sauce |
| CN102362655A (en) * | 2011-06-30 | 2012-02-29 | 邱湘津 | Flavoring material of braised pork |
| JP2012175931A (en) * | 2011-02-25 | 2012-09-13 | Ogawa & Co Ltd | Sweetener composition for baked food containing high-sweetness sweetener |
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| CN101238874A (en) * | 2007-02-09 | 2008-08-13 | 天津市纳百山科贸发展有限公司 | Meat flavor fragrant base |
| JP2012175931A (en) * | 2011-02-25 | 2012-09-13 | Ogawa & Co Ltd | Sweetener composition for baked food containing high-sweetness sweetener |
| CN102362655A (en) * | 2011-06-30 | 2012-02-29 | 邱湘津 | Flavoring material of braised pork |
| CN102326758A (en) * | 2011-07-12 | 2012-01-25 | 李朝云 | Seasoning for beef with brown sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106579302A (en) * | 2016-12-22 | 2017-04-26 | 王林臣 | Arabinose-containing coloring soybean sauce |
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