Flavoring and its preparing method

A technology of seasoning and grass fruit, applied in food preparation, application, food science and other directions, can solve the problems of different tastes and time-consuming

Inactive Publication Date: 2008-01-09
林菲菲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of seasonings on the market with different tastes, which enrich the taste on people's table. With the acceleration of the pace of life, it is more time-consuming to choose a variety of single seasonings for deployment in the cooking process. For office workers who cook at home, those who can be directly used for cooking a variety of dishes, the prepared mixed seasoning becomes their choice. For the convenience of cooking, more mixed seasonings that meet different tastes are needed for people to use when cooking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: making slightly spicy seasoning

[0012] (1) Put 3 kg of dried chilies into a pot and fry them on low heat for 5-10 minutes until the surface of the peppers turns yellow and emits aroma. Let the dried chilis cool and pound them into small flakes. Add 30 grams of monosodium glutamate , 100 grams of salt and 100 grams of white sugar, mix well and set aside;

[0013] (2) Put 50 grams of grass fruit, 50 grams of cardamom, 50 grams of star anise, and 100 grams of ginger into 10 kilograms of vegetable oil and heat them together to 75 ° C ~ 100 ° C. After cooling to room temperature, filter and remove residues. Add 500 grams of sesame seeds and 200 grams of Chinese prickly ash, then pour the dried chili flakes prepared in step (1) into the oil and stir evenly for later use;

[0014] (3) Put 100 minced ginger and 100 minced garlic in 500 grams of vegetable oil and fry until golden, add 2 kg each of peanut butter and bean paste and fry together for 1 to 2 minutes,...

Embodiment 2

[0016] Embodiment 2: making medium spicy seasoning

[0017] (1) Put 5 kg of dried chilies into a pot and fry them on low heat for 5-10 minutes until the surface of the peppers turns yellow and emits aroma. Let the dried chilis cool and pound them into small flakes. Add 50 grams of monosodium glutamate , 200 grams of salt and 200 grams of white sugar, mix well and set aside;

[0018] (2) Put 100 grams of grass fruit, 100 grams of cardamom, 100 grams of star anise, and 300 grams of ginger into 10 kilograms of vegetable oil and heat them together to 75 ° C ~ 100 ° C. After cooling to room temperature, filter and remove residues. Add 100 grams of sesame seeds and 100 grams of pepper powder, then pour the dried chili flakes prepared in step (1) into the oil and stir evenly for later use;

[0019] (3) Add 200 grams each of minced ginger and minced garlic to 500 grams of vegetable oil and fry until golden, add 2 kilograms each of peanut butter and bean paste and fry together for 1 t...

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PUM

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Abstract

The present invention belongs to the field of food processing technology, in particular, it relates to a method for preparing flavouring material. Said flavouring material composition includes (by weight portion) 30-50 portions of dried hot pepper, 0.5-2 portions of tsako fruit, 0.5-1 portion of katsumada's galangal seed, 0.5-2 portions of star anise, 1.5-4.5 portions of ginger, 4-10 portions of sesame, 0.5-4 portions of garlic, 5-30 portions of peanut paste and 5-30 portions of thick broad-bean sauce. Besides, said invention also provides the concrete steps of its preparation process.

Description

technical field [0001] The invention relates to food and its processing method, in particular to seasoning and its preparation method. Background technique [0002] At present, there are many kinds of seasonings on the market with different tastes, which enrich the taste on people's table. With the acceleration of the pace of life, it is more time-consuming to choose a variety of single seasonings for deployment in the cooking process. Office workers who cook at home, those who can be directly used for the cooking of multiple dishes, have prepared mixed seasonings and become their choice. For convenience of cooking, more mixed seasonings that meet different tastes are needed for people to use when cooking. Contents of the invention [0003] The invention provides a new spicy seasoning and its preparation method for people to choose when cooking. [0004] The seasoning of the present invention is mainly made of dried chili, star anise, grass fruit, cardamom, ginger, garlic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/24A23L1/38A23L27/10A23L25/10A23L27/60
Inventor 林菲菲尹玉仙林电勋
Owner 林菲菲
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