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An aromatic condiment spice

A spice seasoning and spice technology, which is applied in the field of spice seasoning, can solve the problem that the spice seasoning cannot meet the needs, and achieves the effects of abundant raw materials, low cost and good taste.

Active Publication Date: 2008-04-09
秦本稳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002]In people's daily life, people often add some condiments when making food and cooking dishes to make food and dishes more delicious. With the continuous improvement of living standards, people The requirements for food are not only high quality, but also high taste, so the requirements for condiments used in processed food and cooking dishes are also getting higher and higher. The spices and condiments commonly used by people can no longer meet the needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The spices of Amomum villosum, cumin, star anise, and grass fruit, which have been screened to remove impurities, are fried in salt water. Salt water is to dissolve table salt with warm water into salt water. First, put the spices that need to be fried in salt water into the pot and heat up. Sprinkle in salt water and stir to fry. The ratio of spice amomum, cumin, star anise, grass fruit and salt is 25:1, so that the moisture content does not exceed 10%, and then crush them separately and pass through an 80-mesh sieve for use; remove the spice cloves Stem, sifted out the ash, washed with water, dried or dried, then crushed and sieved through an 80-mesh sieve for later use; After screening to remove impurities, the spice pepper pepper is fried until it emits a fragrance and the color is red. Take it out, cool it, smash it separately and pass it through an 80-mesh sieve before use; wash the spice dry ginger, put it in a pot, and stir-fry with a slow fire until the ginger body...

Embodiment 2

[0029] The spices of Amomum villosum, cumin, star anise, and grass fruit, which have been screened to remove impurities, are fried in salt water. Salt water is to dissolve table salt with warm water into salt water. First, put the spices that need to be fried in salt water into the pot and heat up. Sprinkle in salt water and stir to fry. The ratio of spice amomum, cumin, star anise, grass fruit and salt is 25:1, so that the moisture content does not exceed 10%, and then crush them separately and pass through an 80-mesh sieve for use; remove the spice cloves Stem, sifted out the ash, washed with water, dried or dried, then crushed and sieved through an 80-mesh sieve for later use; After screening to remove impurities, the spice pepper pepper is fried until it emits a fragrance and the color is red. Take it out, cool it, smash it separately and pass it through an 80-mesh sieve before use; wash the spice dry ginger, put it in a pot, and stir-fry with a slow fire until the ginger body...

Embodiment 3

[0031]The spices of Amomum villosum, cumin, star anise, and grass fruit, which have been screened to remove impurities, are fried in salt water. Salt water is to dissolve table salt with warm water into salt water. First, put the spices that need to be fried in salt water into a pot and heat up. Sprinkle in salt water and stir-fry. The ratio of spice amomum, cumin, star anise, grass fruit and salt is 25:1, so that the moisture content does not exceed 10%, and then crush them separately and pass through an 80-mesh sieve for use; remove the spice cloves Stem, sift out the ash, rinse with water, take it out to dry or dry, then crush it and sieving through an 80-mesh sieve for later use; stir-fry the spice pepper after screening to remove impurities until it emits a fragrance and the color is red Take it out, cool it, smash it separately and pass it through an 80-mesh sieve for use; wash the spice dry ginger, put it in a pot, and stir-fry with a slow fire until the ginger body is foam...

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PUM

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Abstract

The invention relates to spice seasoning. The invention adopts 17 raw materials of amomum fruit, cinnamon, common fennel, star anise, cloves, dahurian angelica root, kaempferia galamga, bunge pricklyash peel, galangal rhizome, tangerine peel, tsaoko cardamom, dried ginger, licorice, nutmeg, pepper, peeled fried barley and turmeric, the processed spice and salt are put into a stirring machine according to the proportion to be stirred uniformly, and the mixture is sterilized and sampled for test after being stirred for 10 to 15 minutes, and then is packaged for warehousing. The invention not only can promote the processed food and the cooked dishes to be with flavoring and delicious and good taste, but also has the functions of enhancing nutrition and caring the health of a human body. The invention has rich raw materials, convenient as well as simple production method and low cost.

Description

Technical field [0001] The invention relates to an edible condiment, specifically a spice condiment. Background technique [0002] People often add some condiments when making food and cooking dishes in their daily lives to make food and dishes more beautiful in color, fragrance and flavor. With the continuous improvement of living standards, people demand not only high quality food, but also high taste. Therefore, The requirements for condiments used in processed foods and cooking dishes are also getting higher and higher. At present, the commonly used spices and condiments can no longer meet the needs. Summary of the invention [0003] The purpose of the present invention is to provide people with a spice seasoning that can not only make processed foods and cooked dishes beautiful in color, fragrance, and taste, but also have the effect of enhancing nutrition and health care on the human body. [0004] The technical scheme of the present invention: [0005] The Chinese medicin...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
CPCY02A40/90
Inventor 秦本稳
Owner 秦本稳
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