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Lobster flavourings and preparation method thereof

A seasoning and liquid seasoning technology, which is applied in the field of food seasoning, can solve the problems of unstable quality of semi-finished seasoning, easy problems, difficult technical and technical skills, etc.

Inactive Publication Date: 2008-03-12
刘丰平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After many years of practice in these six processes, the most prone to problems are in the (2) and (3) procedures. The problems exist in the unstable quality of the semi-finished seasoning, and the technical and skillful It is also difficult to master, so it is very easy to cause problems and fail to achieve the desired effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0112] 1. According to the proportion of the formula, take 10g of pepper, 20g of Qin pepper, and 7g of pepper as mixed raw materials, and take 37g of edible oil, and the ratio is 1:1. Heat the edible oil to 120°C-160°C, put the mixed raw materials into the hot oil and fry for 3-5 minutes, then quickly lower the oil temperature to below 100°C, switch to slow fire frying, boil for 5-10 minutes, and then filter out Raw materials and oil are reserved.

[0113] 2. Take 5g of ginseng, 10g of licorice, 12g of astragalus (alias: astragalus), 16g of angelica, and 30g of lily according to the proportion of the formula. After the water boils, boil for 8-15 minutes, then switch to slow fire and boil for 0.5-1 hour. At this time, keep the temperature of the soup at 90°C-100°C. The smaller the vaporization, the better, filter out the soup for later use, and follow step 2 Repeat it a second time.

[0114] 3. Take 7g of Coptis chinensis, 10g of marmosets, 10g of Panax notoginseng, 8g of chu...

Embodiment 2

[0118] 1. According to the ratio of the recipe, take 30g of pepper, 10g of Qin pepper, and 5g of pepper as mixed raw materials, and take 45g of edible oil, and the ratio is 1:1. Heat the edible oil to 120°C-160°C, put the mixed raw materials into the hot oil and fry for 3-5 minutes, then quickly lower the oil temperature to below 100°C, switch to slow fire frying, boil for 5-10 minutes, filter Take out raw materials and oil for later use.

[0119] 2. Take 10g of ginseng, 15g of licorice, 8g of astragalus (alias: astragalus), 10g of angelica, and 25g of lily according to the proportion of the formula. After the water boils, boil for 8-15 minutes, then switch to slow fire and boil for 0.5-1 hour. At this time, keep the temperature of the soup at 90°C-100°C. The smaller the vaporization, the better, filter out the soup for later use, and follow step 2 Repeat it a second time.

[0120] 3. According to the proportion of the formula, take 10g of Coptis chinensis, 15g of marmoset, ...

Embodiment 3

[0124] 1. Take 20g chili pepper, 15g Qin pepper and 6g pepper as mixed raw materials according to the formula ratio, and take 41g edible oil, and the ratio is 1:1. Heat the edible oil to 120°C-160°C, put the mixed raw materials into the hot oil and fry for 3-5 minutes, then quickly lower the oil temperature to below 100°C, switch to slow fire frying, boil for 5-10 minutes, and then filter out Raw materials and oil are reserved.

[0125] 2. Take 7g of ginseng, 12g of licorice, 10g of astragalus (alias: astragalus), 13g of angelica, and 28g of lily according to the proportion of the formula. , wait for the water to boil, then cook for 8-15 minutes, then switch to slow fire and cook for 0.5-1 hour. At this time, keep the temperature of the soup at 90°C-100°C. The smaller the vaporization, the better, filter out the soup for later use, and follow the procedure 2 and repeat twice.

[0126] 3. According to the proportion of the formula, take 8g of coptis, 12g of marmoset, 8g of no...

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Abstract

The present invention relates to a lobster seasoning and the preparation method. The lobster seasoning is a compound liquid seasoning which is made of a plurality of herbal plants through the processes of frying, boiling and cooking and can also be made as concentrated instant seasoning grain or powder product; the herbal plants comprise pepper, xanthoxylum, black pepper, ginseng, liquorice, milk veteh, angelica, lily, coptis chinensis, adenophora trachelioides maxim, gynura segetum, chuanxiong rhizome, cardamom, melilot, fennel, kaempferia galamga, galagal rhizome, orange peel, laurel, clove, eucommia, amomum xanthioides and agalwood whose corresponding weight proportioning ranges are 10 to 30, 10 to 20, 5 to 7, 5 to 10, 10 to 15, 8 to 12, 10 to 16, 25 to 30, 7 to 10, 10 to 15, 5 to 10, 8 to 12, 7 to 10, 15 to 20, 10 to 15, 10 to 15, 18 to 28, 25 to 30, 5 to 8, 2 to 7, 7 to 10, 8 to 15, 5 to 12 and 30 to 40.

Description

technical field [0001] The lobster seasoning and the preparation method thereof of the present invention relate to a kind of mixed liquid seasoning made by frying, decocting, decocting and boiling. The mixed liquid seasoning can be made into concentrated instant seasoning granule, powder products. The mixed liquid seasoning and concentrated instant seasoning are flavor seasonings for lobster, river and seafood foods and instant noodles, and the technical field of production and processing thereof belongs to the technical field of food seasoning. Background technique [0002] The current Xuyi thirteen-flavored lobster seasoning is directly ground and mixed with various herbal plants, and the seasoning formed is only a semi-finished seasoning. This semi-finished seasoning is cumbersome and professional in actual use. The technical requirement of personnel is high, which has caused technical and technical obstacles, which is not conducive to popularization and use, and has a s...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 刘丰平刘丹玲
Owner 刘丰平
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