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Seasoning for rolled dough

A seasoning and noodle technology, applied in the field of seasoning, can solve problems such as lack of taste, lack of mellowness, and biased taste

Inactive Publication Date: 2011-04-27
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

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Embodiment Construction

[0007] A kind of noodle skin seasoning according to the present invention, the selected raw materials and their weight components are respectively: Chinese prickly ash: 600 parts, cloves 200 parts, dried ginger 1000 parts, fennel: 1000 parts, Angelica dahurica: 200 parts, meat buckle: 50 parts, fennel: 1000 parts, orange peel: 500 parts, cumin: 200 parts, grass fruit: 500 parts; the preparation method is: the selected raw materials are pulverized respectively and then mixed or pulverized after mixing.

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PUM

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Abstract

The invention discloses seasoning for rolled dough, which comprises the following raw materials in part by weight: 600 parts of wild pepper, 200 parts of clove, 1,000 parts of dried ginger, 1,000 parts of fennel fruit, 200 parts of dahurian angelica root, 50 parts of netmeg, 1,000 parts of star anise, 500 parts of orange peel, 200 parts of cumin and 500 parts of tsaoko amomum fruit. The method for preparing the seasoning comprises the steps of: respectively crushing the materials and mixing, or mixing the materials and crushing. The seasoning has good taste and rich aroma, promotes the appetite, contributes to digesting and strengthening stomach, and is particularly suitable for cooking and processing the rolled dough, cold noodles, rice pericarp and cool braised noodles.

Description

technical field [0001] The invention relates to a seasoning, in particular to a seasoning suitable for cold noodles, rolled noodles and cold noodles. 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 seasoning with mellow and fragrant taste, which can increase appetite, help digestion and invigorate the stomach, and is especially suitable for cooking and processing rolled noodle skin, cold noodle skin, rice skin and cold noodle. [0004] The present invention has adopted following technical scheme: [0005] The...

Claims

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Application Information

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IPC IPC(8): A23L1/223A23L27/14
Inventor 孙大龙
Owner 孙大龙
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