CN112021552A
|
|
Low-temperature filling mode of sauce
|
CN112021551A
|
|
Preparation method of compound zymolyte seasoning sauce with high bonding property and high water-holding capacity
|
CN111728193A
|
|
Sauce-flavor yeast extract and preparation method thereof
|
CN111820396A
|
|
Beef-flavor yeast extract and preparation method thereof
|
CN111602802A
|
|
Preparation process of instant hot pot dipping seasoning
|
CN111642679A
|
|
Anti-browning composition and application thereof
|
CN111513295A
|
|
Boiling-resistant sour and hot beef tallow hotpot condiment and preparation method thereof
|
CN111392842A
|
|
Method for recycling water recovered by concentrating and condensing yeast extract enzymatic hydrolysate
|
CN111513290A
|
|
Clear soup hotpot condiment and preparation method thereof
|
CN111387461A
|
|
Method for preparing curry beef tallow hotpot condiment by applying embedding technology and low-temperature grease extraction technology
|
CN111034983A
|
|
Chicken flavor yeast extract and preparation method thereof
|
CN111034984A
|
|
Chicken flavor yeast extract
|
CN111034982A
|
|
Method for synthesizing precursor of chicken flavor yeast extract
|
CN110301614A
|
|
The intermittent medium-low temperature extraction soup for chafing dish of one kind and its preparation process
|
CN110301611A
|
|
A method of prevent mixing peanut butter condensate oil hardened
|
CN110367502A
|
|
The implementation method of spicy compound seasoner is prepared using oil extraction technology
|
CN110250489A
|
|
The implementation method of chilli garlic sauce is prepared using microcapsule embedded flavor technology
|
CN109998079A
|
|
A kind of sterilization process of instant seasoning material and its application
|
CN110013024A
|
|
A kind of barbecue and preparation method thereof having anti-burnt Effect On Gelatinization Characteristics
|
CN109805341A
|
|
A kind of cumin hotpot condiment sauce and preparation method thereof
|