Cooking flavoring for halogen products

A technology of stewed products and seasonings, applied in food preparation, application, food science, etc., can solve the problems of no warming effect, impure taste, and inability to appeal to people's appetite, and achieve the effect of strong smell and delicious taste

Inactive Publication Date: 2011-10-05
蔡发庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the existing cooking seasonings for stewed products are added with pure chemical preparations. The products made with thes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] A cooking seasoning for stewed products. The raw materials are weighed according to the following weight ratio: cumin 25g, three Nye 16g, star anise 25g, white beetle 3g, cinnamon 20g, xiangguo 10g, grass fruit 10g, amomum 20g, pepper 10g, papaya Grass 5g, clove 15g, licorice 20g, red percussion 20g, fragrant hair 10g, and ginger 10g. Take an appropriate amount of seasoning to stew the product. After stewing, add salt, monosodium glutamate, sugar color, ginger, and green onion to the stewed product to eat.

[0007] Finally, it is noted that the above embodiments are only used to illustrate the technical solutions of the present invention without limitation. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be carried out Modifications or equivalent replacements, without departing from the spirit and scope o...

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PUM

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Abstract

The invention discloses a cooking flavoring for halogen products, comprising the following components: 25 weight portions of common fennel fruit, 16 weight portions of galangal, 25 weight portions of aniseed, 3 weight portions of cardamom, 20 weight portions of cassia, 10 weight portions of scented fruit, 10 weight portions of tsaoko fruit, 20 weight portions of villous amomum fruit, 10 weight portions of pepper, 5 weight portions of lysimachia sikokiana, 15 weight portions of clove, 20 weight portions of licorice, 20 weight portions of galangal seed, 10 weight portions of citronella grass and 10 weight portions of alpinia officinarum hance. The present invention adopts Chinese herbal medicines which are beneficial to human health, having warming effect. The halogen products using the cooking flavoring have fragrant smell and delicious taste, and can stimulate appetite.

Description

technical field [0001] The invention relates to a seasoning, especially a seasoning for cooking stewed products. Background technique [0002] Most of the existing cooking seasonings for stewed products are added with pure chemical preparations. The products prepared with these seasonings are not only not pure in taste and have no warming effect, but also have a bad taste and cannot appeal to people's appetite. Contents of the invention [0003] The object of the present invention is to provide a stewed food cooking seasoning which has warming effect and can increase appetite. [0004] The technical scheme of the present invention is: a cooking seasoning for stewed products, which comprises the following ingredients in parts by weight: cumin 25, three Nye 16, star anise 25, white beetle 3, cinnamon 20, fragrant fruit 10, grass fruit 10, amomum 20 , 10 peppers, 5 herbs, 15 cloves, 20 licorice, 20 red percussion, 10 fenugreek, 10 ginger. [0005] The beneficial effect of t...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/221A23L27/10A23L33/00
Inventor 蔡发庆
Owner 蔡发庆
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