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Method of preparing liquid perfume

A technology of spices and liquids, applied in the field of green food spices, can solve problems such as uneven taste, no adverse reactions to health, and no soft fragrance

Inactive Publication Date: 2009-01-14
缪长林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The condiments that are commonly used at present are mainly due to the lack of deployment technology, uneven taste, no soft fragrance, and no adverse reactions to people's health if taken for a long time

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0011] Liquid spice processing method of the present invention:

[0012] First of all, the seasoning ratio is uniform, the vegetable oil is not higher than 150 degrees during processing, the low temperature is not lower than 70 degrees, and the packaging is not lower than 37 degrees, and the fragrant and delicious spices can be obtained after mixing and processing.

[0013] Explanation of active ingredients of seasoning of the present invention:

[0014] Use 1 kg of vegetable oil, add Luo Han Guo containing 7 grams of carotene, Wujia bark containing 8 grams of palmitic acid, woody fragrance containing 6 grams of woody salty, hawthorn containing 10 grams of pectin, cinnamon volatile oil mucus 6 grams, peppercorns containing 7 grams of xanthin gram, bay leaf contains 5 grams of vitamin acid, black pepper contains 6 grams of piperine, peanut contains calcium, phosphorus, iron, carotene 12 grams, flat fruit contains 6 grams of carotene, cucumber contains 4 grams of protein, tomato...

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PUM

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Abstract

The invention discloses a preparation method for a liquid flavor, in particular to a prescription for preparing stuffing, baking, mixing in a cooling way and cooking fish which is manufactured according to the following weight percentages of: 1000g of plant oil, 7g of fructus momordicae, 5g of atractylodes, carrot of 9g, 5g of liquorice, 10g of Murraya paniculata, 8g of acanthopanax gracilistylus, 8g of garlic, 12g of , 6g of peanut kernel, 6g of cinnamon, 7g of thyme, 10g of hawthorn, 4g of clove, 6g of pepper, 6g of black pepper, 8g of aniseed, 7g of zanthoxylum, 8g of Tsaoko, 10g of dried orange peel, 12g of tomato, 6g of celery leaf, 5g of myrcia, 10g of walnut kernel, 9g of fresh ginger, 4g of cucumber, 10g of soybean, 8g of villous amomum, 10g of orange, 6g of apple, 8g of fresh shallot, 5g of pear, 6g of fennel, 15g of chicken powder, 9g of longan, 8g of white bloom, 10g of melon seeds and 12g of agaric. The invention has the best effects for preparing stuffing, baking, mixing in a cooling way and cooking fish.

Description

Technical field:: [0001] The invention belongs to the technical field of green food spices, and relates to a spice with nutritional value blended with natural Chinese herbal medicine and vegetable oil. Background technique: [0002] The condiments that are generally used at present mainly have the following deficiencies in deployment technology, uneven mouthfeel, no soft fragrance, and taking for a long time has no adverse reactions to people's health. After years of continuous innovation, a variety of seasonings with nutritional value are selected, and the ingredients contain various vitamins and mineral plants. Green food. Invention content: [0003] In order to overcome the technical deficiency of the above compounding materials, the present invention provides a green food that can be healthy for human body, which contains a large amount of vitamins and mineral plants, iron, zinc, brazing, calcium, and spleen and stomach needed by human body. [0004] Perfume of the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/29A23L27/10A23L33/00
Inventor 缪长林
Owner 缪长林
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