Spice composition for parsley

A technology of composition and spices, applied in the fields of application, food science, food preparation, etc., can solve the problems of coriander pickling failure, etc., and achieve the effect of not easy to change flavor and strong fragrance

Inactive Publication Date: 2009-07-08
王红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, coriander has strict requirements on the composition and dosage of the spices. Improper use will cause the pickling of coriander to fail. The above-mentioned five-spice powder often cannot meet the requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A spice composition for coriander, containing the following substances and parts by weight: 15 parts of amomum, 2 parts of turmeric, 3 parts of cinnamon, 4 parts of kaempferia, 1 part of Luo Han Guo, 3 parts of pepper, 4 parts of bean root, 5 parts of licorice , 12 cloves.

Embodiment 2

[0022] A spice composition for coriander, containing the following substances and parts by weight: 18 parts of amomum, 3 parts of turmeric, 5 parts of cinnamon, 6 parts of kaempferia, 4 parts of pepper, 4 parts of Luo Han Guo, 5 parts of bean root, 7 parts of licorice , 16 cloves.

Embodiment 3

[0024] A spice composition for coriander, comprising the following substances and parts by weight: 20 parts of amomum, 5 parts of turmeric, 7 parts of cinnamon, 8 parts of kaempferia, 6 parts of pepper, 6 parts of Luo Han Guo, 9 parts of bean sprouts, and 8 parts of licorice , 18 cloves.

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PUM

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Abstract

The invention discloses a spice composite, comprising the following materials by parts by weight: 15-20 parts of amomum villosum, 2-5 parts of turmeric, 3-7 parts of cinnamon, 4-8 parts of galangal, 3-6 parts of pepper, 1-6 parts of fructus momordicae, 4-9 parts of amomum cardamomum, 5-8 parts of liquorice and 12-18 parts of clove. Compared with the prior art, the produced dishes have the characteristics of strong fragrance and uneasy flavour reversion or rottenness.

Description

technical field [0001] The invention belongs to a spice composition, in particular to a spice composition for coriander. Background technique [0002] Anhui Wuhu Yuxikou coriander is rich in vitamin C, vitamin B, and a variety of amino acids. It is spicy and delicious, crispy and rich, and rich in nutrition. Its main raw material is usually winter greens, and its auxiliary materials are salt, spices, and peppers. Powder, sesame, sesame oil, rapeseed oil, monosodium glutamate and other condiments, currently the spices used in coriander are commercially available five-spice powder, and the basic ingredients of five-spice powder are ground into powder Sichuan peppercorn , Cinnamon , star anise , clove , Cumin seed. But coriander all has strict requirement to the spice composition and consumption wherein, improper use, then can make coriander pickling fail, and above-mentioned five-spice powder often can not satisfy requirement. Contents of the invention [0003] The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 王红
Owner 王红
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