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Thirty-spice condiment and preparation method thereof

A technology of seasoning and fennel, which is applied in the field of Sanxiang seasoning and its preparation, can solve the problems of increasing the overall cost of cooking and light taste of seasoning, and achieve the effects of reducing cooking consumption, increasing appetite and promoting digestion

Active Publication Date: 2013-01-02
关保昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The seasoning taste of the existing seasonings is relatively light, and when cooking, it is necessary to add a large amount of seasonings to meet the taste requirements, which increases the overall cost of cooking accordingly

Method used

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  • Thirty-spice condiment and preparation method thereof
  • Thirty-spice condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In this embodiment, the Thirty Fragrance seasoning includes: 20% anise, 2% clove, 6% prickly ash, 2% woody fragrance, 3% tangerine peel, 5% Amomum, 10% cumin, 5% cinnamon, 0.5% kaempferen, 0.5% grass bandage, 3% grass fruit, 6% dried ginger, 3% pepper, 3% licorice, 0.5% white Pepper, 0.5% Pimento, 0.5% Angelica dahurica, 0.5% Rosemary, 3% Thyme, 3% Laurel, 5% Cumin, 0.5% Piper Longum, 0.5% Fenugreek, 4% Coriander, 0.5% Patchouli, 0.5% Galangal, 3% Perilla, 0.5% Schisandra, 8% Turmeric and 0.5% Cardamom.

[0033] The Thirty Fragrance Seasoning prepared in this embodiment is added when the chicken is processed and cooked, and when it can enhance the fragrance, color and taste of the chicken, it can also remove the peculiar smell of the chicken itself.

Embodiment 2

[0035] In this embodiment, the Thirty Fragrance seasoning includes: 27% anise, 2% cloves, 6% prickly ash, 2% woody, 2% tangerine peel, 3% Amomum, 10% cumin, 3% cinnamon, 0.5% kaempferen, 0.5% grass bandage, 3% grass fruit, 4% dried ginger, 3% pepper, 3% licorice, 1% white Pepper, 1% Pimento, 1% Angelica, 1% Rosemary, 3% Thyme, 3% Bay, 5% Cumin, 1% Piper Longum, 0.5% Fenugreek, 4% Coriander, 0.5% Patchouli, 0.5% Galangal, 3% Perilla, 0.5% Schisandra, 5% Turmeric and 1% Cardamom.

[0036] The Thirty Fragrance Seasoning prepared in this example is added when cooking beef, sheep, and dog meat. The fishy and muttony smell of sheep and dog meat itself.

Embodiment 3

[0038] In this embodiment, the Thirty Fragrance seasoning includes: 25% aniseed, 2% cloves, 6% prickly ash, 2% woody, 2% tangerine peel, 3% Amomum, 10% cumin, 3% cinnamon, 0.5% kaempferen, 0.5% grass bandage, 3% grass fruit, 5% dried ginger, 3% pepper, 3% licorice, 0.5% white Pepper, 0.5% Pimento, 0.5% Angelica, 0.5% Rosemary, 3% Thyme, 3% Laurel, 6% Cumin, 1% Piper Longum, 0.5% Fenugreek, 4% Coriander, 0.5% Patchouli, 0.5% Galangal, 4.5% Perilla, 0.5% Schisandra, 6% Turmeric and 0.5% Cardamom.

[0039] The Thirty Fragrance Seasoning prepared in this embodiment is added when processing and cooking fish, and can also remove the fishy smell of the fish itself when it plays a role in enhancing the fragrance, color and taste of the fish.

[0040] The following table is the specific composition and content table of fifteen groups of Thirty Fragrance Seasonings of the present invention, wherein, the unit of the corresponding numbers below each component is %, and the taste of Thirt...

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Abstract

The invention relates to a thirty-spice condiment and a preparation method thereof. The thirty-spice condiment comprises star anise, clove, zanthoxylum, costustoot, dried orange peel, villous amomum, fennel, cinnamon, rhizoma kaempferiae, galangal, amomum tsao-ko, rhizoma zingiberis, hot pepper, liquorice, white pepper, allspice, angelica root, rosemary, thyme, bay, cumin, long pepper, fenugreek,coriander, wrinkled giant hyssop, lesser galangal, purple perilla, schisandra chinensis, turmeric and fructus galangae. The thirty-spice condiment provided by the invention has a simple production process and is a raw material suitable for specific foods; and as the components are proportioned scientifically, the condiment has stronger taste as well as color, aroma and taste superior to general condiments, the cooking dosage can be effectively reduced, the nutrient components of the condiment are increased, the original tastes of the raw materials are highlighted, the self odor of the food isremoved, specific aroma is released in a cooking process and the aims of heightening appetite and promoting digestion are achieved.

Description

technical field [0001] The invention relates to a seasoning and a preparation method thereof, in particular to a thirty-scent seasoning and a preparation method thereof. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve the taste. Some seasonings are used as staple foods or main ingredients in other cases. The seasoning taste of existing seasonings is relatively light, and when cooking and using, need to add a large amount of seasonings just can meet the requirement of taste, improved cooking overall cost accordingly. Contents of the invention [0003] The present invention aims at the weak seasoning taste of the existing seasonings. When cooking and using, it is necessary to add a large amount of seasonings to meet the taste requirements, which correspondingly improves the overall cost of cooking, and provides a thirty-spices seasoning and its preparation method. [000...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L1/223A23L27/10A23L27/14
Inventor 关保昌
Owner 关保昌
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