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Pepper and chili soup base

A paste and spicy soup and raw material technology, applied in the field of paste and spicy soup base, can solve problems such as biased taste, weak taste, and unreasonable matching of ingredients

Inactive Publication Date: 2011-03-23
孙大龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of seasonings in the prior art, but the defects are: unreasonable matching of ingredients, resulting in biased taste, no mellow feeling, or weak taste, which seriously affects the quality and eating effect of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] A kind of hot and spicy soup base according to the present invention, the selected raw materials and their weight components are respectively: 23 parts of star anise, 23 parts of Chinese prickly ash, 5 parts of cardamom, 5 parts of cumin, 4 parts of grass fruit, galangal 7 parts, 15 parts of cumin, 15 parts of Sandai, 5 parts of Yuguo, 10 parts of cinnamon, 5 parts of clove, 16 parts of pepper, 4 parts of Angelica dahurica, 25 parts of white cardamom, 15 parts of dried ginger, and 25 parts of hawthorn; its preparation The method is: the selected raw materials are pulverized separately and mixed or pulverized after mixing.

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PUM

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Abstract

The invention discloses a pepper and chili soup base, which comprises the following raw materials in part by weight: 23 parts of star anise, 23 parts of pricklyash peel, 5 parts of katsumade galangal seed, 5 parts of cumin, 4 parts of tsaoko amomum fruit, 7 parts of lesser galangal rhizome, 15 parts of fennel fruit, 15 parts of kaempferia galanga, 5 parts of nutmeg, 10 parts of cassia bark, 5 parts of clove, 16 parts of pepper, 4 parts of dahurian angelica root, 25 parts of round cardamom fruit, 15 parts of dried ginger and 25 parts of hawthorn fruit. A preparation method comprises the following steps of: respectively grinding the raw materials and mixing or mixing the raw materials and grinding. The pepper and chili soup base has mellow and fragrant taste, increases appetite, contributes to digestion, has the effect of invigorating the stomach and is particularly suitable for cooking and processing pepper and chili soup.

Description

technical field [0001] The invention relates to a spicy paste soup base, in particular to a spicy paste soup base with a spicy flavor. Background technique [0002] As we all know, seasoning is the main factor that determines the flavor of food. Especially for commercial food, the role of its seasoning is very important. There are many types of condiments in the prior art, but the disadvantages are: unreasonable matching of ingredients, resulting in biased taste, no mellow feeling, or weak taste, which seriously affects the quality and eating effect of food. Contents of the invention [0003] The purpose of the present invention is to provide a base with mellow and aromatic taste, which can increase appetite, help digestion and invigorate the stomach, and is especially suitable for cooking and processing paste spicy soup. [0004] The present invention has adopted following technical scheme: [0005] The selected raw materials and their weight components are: 23 parts s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223A23L1/29A23L27/14A23L33/00
Inventor 孙大龙
Owner 孙大龙
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