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Preparation technique of marmite special seasoning

A preparation process and seasoning technology, which is applied in the field of preparation technology of special seasonings for casserole, can solve the problems of numbness and spiciness, and achieve the effects of strong taste, simple composition and process, and promotion of absorption and digestion.

Inactive Publication Date: 2009-02-25
TIANJIN HONGLU FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for casserole seasoning, the taste of numbness and spiciness is lighter

Method used

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Experimental program
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Effect test

Embodiment Construction

[0017] Specific embodiments of the present invention are described in further detail below:

[0018] The raw material composition and weight ratio of the special seasoning for casserole are:

[0019] Nineteen incense: 15-20%

[0020] Zanthoxylum bungeanum: 25-30%

[0021] Pepper: 25-30%

[0022] Chicken essence: 10-15%

[0023] Monosodium glutamate: 10-15%.

[0024] The preparation process of this casserole special seasoning is:

[0025] (1). Grind the pepper evenly according to the weight ratio and set aside;

[0026] (2). After drying the wild pepper in proportion by weight, stir-fry it in a frying pan on low heat (about 60°C) for about 1 hour; then put the fried wild pepper into the frying pan and add Boil in water three times the volume of the wild peppercorns for about 2 hours, use an oil-water separator to separate the wild peppercorn oil, and filter out the wild peppercorns;

[0027] (3). Add monosodium glutamate and chicken essence in proportion by weight to the...

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Abstract

The invention belongs to a technique for preparing flavoring specially used for an earthen pot in the field of flavoring materials of food; the technique comprises the steps: (1) pepper is prepared according to the weight ratio; (2) when being stirred and fried in a stir pan for about 1h by slow fire, the pepper is put into a skillet and added with clear water having the volume which is equal to three times of the volume of zanthoxylum simulans to be boiled for 2h, and then the zanthoxylum simulans is filtered out by a water oil separator; (3) the zanthoxylum simulans oil is added with monosodium glutamate and essence of chicken according to the weight proportion; (4) the zanthoxylum simulans is dehydrated, dried and ground, and then is mixed with nineteen fragrances and pepper; the obtained mixture is added with the mixture of the zanthoxylum simulans oil, the monosodium glutamate and the essence of chicken to be fully and evenly stirred to obtain the finished product. The composition and technique of the invention are simpler, the collocation is scientific and reasonable, and the flavoring can be used together with mutton chop, beef, chicken nuggets, and the like in a matching way, thus enhancing different tastes of the earthen pot, improving the nutrient content of the food in the earthen pot, having strong numbing and flaky taste, effectively improving the mouthfeel of the earthen pot, improving the appetite of people and promoting the health of people.

Description

[0001] Field [0002] The invention belongs to the field of food condiments, in particular to a preparation process of special condiments for casserole. Background technique [0003] Casserole is the food that people generally like to eat. For a long time, casserole has no special seasoning. Generally, just put shrimp sticks (or shrimp skins), aniseed, pepper, onion, ginger, garlic, etc. in the casserole. The main ingredient itself can improve the taste or nutrition. From the perspective of casserole seasoning itself, the variety is relatively single, the nutritional content is relatively small, and the taste is poor. [0004] Nineteen Fragrance is a patent applied by the applicant (the patent application name is Nineteen Fragrance Seasoning, and the patent application number is 200410012341.2). The Nineteen Fragrance has high nutritional components and has health care effects. It is a cooking condiment. But for casserole seasoning, the taste of numbness and spiciness is re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 杨秀敏董宝禄
Owner TIANJIN HONGLU FOODS
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