| Original document(4 pages) 中文版 |
The invention relates to a cooked food flavoring, its preparing process and method of use, wherein the flavoring comprises the following raw materials (by weight portion): Chuanxiong rhizome 40-60 parts, cardamorn 10-30 parts, dried orange peel 20-40 parts, red yeast 10-30 parts, dahurian angelica root 20-60 parts, clove 10-30 parts, haw thorn 40-60 parts, fragrant leaves 20-40 parts, Chinese cinnamon 180-220 parts, cardamorn 20-40 parts, curcuma longa 180-220 parts, rhizome of galange resurrectionlily 8-16 parts, white atractylodes rhizome 8-16 parts and banksia rose 8-16 parts. |
Application Number
申请号 |
200610112690 |
Application Date
申请日 |
2006.08.30 |
| Title 名称 |
Cooked food seasoning, method for making same, and methods of use thereof |
Publication Number
公开号 |
1907122 |
Publication Date
公开日 |
2007.02.07 |
| Approval Pub. Date |
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Granted Pub. Date |
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| International Classification 分类号 |
A23L1/221;A23L1/223 |
Applicant(s) Name
申请人 |
Zhang Dongyan |
| Address 地址 |
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| Inventor(s) Name 发明人 |
Zhang Dongyan |
| Attorney & Agent 代理人 |
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| More information 更 多 信 息 |
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