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.
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[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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