Aromatic flavoring

Abstract

The invention relates to the technical field of foods, in particular to an aromatic flavoring, which comprises the following raw materials in part by weight: 4 to 15 parts of wild pepper, 5 to 20 parts of star anise, 6 to 20 parts of fennel fruit, 7 to 20 parts of cinnamon, 1 to 10 parts of clove, 3 to 7 parts of nutmeg, 3 to 10 parts of round cardamom fruit, 5 to 10 parts of lesser galangal rhizome, 5 to 10 parts of heterophylly falsestarwort root and 3 to 5 parts of yam. The aromatic flavoring is prepared from rich raw materials by a simple process, has low cost and good mouthfeel, increases appetite, strengthens physical health and is greatly favorable for human health.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a seasoning spice. Background technique [0002] Generally, when people eat meat in shabu-shabu, most people like to eat it immediately after shabu-shabu. This is because the meat in shabu-shabu will become old and hard over time, and lose the deliciousness of the original meat. However, the cooking time of meat is short and it is not easy to cook, and there may be harmful substances such as pathogenic microorganisms and parasites in the meat, which may induce some food-borne infectious diseases. Contents of the invention [0003] The purpose of the present invention is to provide a seasoning spice which can make meat not stale after being cooked for a long time and has the functions of increasing flavor and nourishing. [0004] A seasoning spice, characterized in that it contains the following raw materials in parts by weight: 4-15 parts of pepper, 5-20 parts of anise, 6-20 par...

AI Technical Summary

Problems solved by technology

However, the cooking time of the meat is short and it is not easy to cook, and there may be harmful substances such as pathogenic microorganisms and parasites in the meat, which may induce some food-borne infectious diseases