Seasoning special for casserole

A technology for seasoning and casserole, applied in application, food preparation, food science and other directions, can solve the problems of numbness and spiciness, and achieve the effect of strong taste, simple composition and process, and increasing numbness.

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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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 above-mentioned Nineteen Fragrances, pepper, chicken essence, and monosodium glutamate are all commercially available products, and Zanthoxylum bungeanum is a special product of wild Zanthoxylum bungeanum in Chifeng, Inner Mongolia.

[0025] The preparation process of this casserole special seasoning is:

[0026] (1). Grind the pepper evenly according to the weight ratio and set aside;

[0027] (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 time...

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PUM

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Abstract

The invention belongs to a flavoring specially used for an earthen pot in the field of flavoring materials of food; the flavoring has the raw material components in weight proportion: 15-20% of nineteen fragrances, 25-30% of Chinese red pepper, 25-30% of pepper, 10-15% of essence of chicken and 10-15% of monosodium glutamate. The composition and technique of the flavoring 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, increasing 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 special condiment 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 relatively light. Conten...

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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