Flavouring spicery

Abstract

The hot and spicy seasoning consists of pricklyash, aniseed, fennel, cassia, clove, nutmeg, white amomum fruit, lesser galangal rhizome, pseudostellaria root, Chinese yam, dried ginger, dried orange peel, licorice, haw, plum pulp and curcuma. The hot and spicy seasoning may be added into cooked meat to make meat tender, and may be added into other food to make food delicious and savoury.

Description

technical field [0001] The invention relates to a seasoning spice. Background technique [0002] Generally, when people eat meat in shabu-shabu, most people like to eat it immediately after shabu-shabu. This is because the meat in shabu-shabu will become old and hard over time, and lose the deliciousness of the original meat. However, the cooking time of meat is short and it is not easy to cook, and there may be harmful substances such as pathogenic microorganisms and parasites in the meat, which may induce some food-borne infectious diseases. Contents of the invention [0003] The purpose of the present invention is to provide a seasoning spice which can make the meat cook for a long time after being added, and has the functions of increasing flavor and nourishing. [0004] In order to achieve the above object, the present invention adopts the following technical scheme: a seasoning spice, which contains the following raw materials in parts by weight: 4-15 parts of Chine...

AI Technical Summary

Problems solved by technology

However, the cooking time of the meat is short and it is not easy to cook, and there may be harmful substances such as pathogenic microorganisms and parasites in the meat, which may induce some food-borne infectious diseases