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Bakuteh braised sirloin seasoning powder capable of reinforcing bottom taste

A technology of bak kut teh and seasoning powder, applied in application, food preparation, food science and other directions, can solve the problems of insufficient aroma, not strong enough taste, small bottom taste, etc., and achieve the effect of enhancing the aroma and flavor characteristics and enhancing the rich taste.

Inactive Publication Date: 2013-03-20
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional compound spices only include commonly used materials for cooking such as pepper and ginger powder. The fragrance is not enough, the taste is not strong enough, and the base taste is small, so it cannot meet people's requirements for food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Get 7 parts of sirloin powder by weight and place it in a container, add 3 parts of salt, add 2 parts of angelica powder, 3 parts of anise powder, 1 part of licorice powder, 2 parts of garlic powder, 1 part of white pepper powder, 2 parts of The mixed spicy seasoning composed of onion and 1 part of ginger powder is mixed for 30s, and the bak kut teh stewed beef brisket seasoning powder with enhanced base flavor is obtained, which has a good aroma and a realistic taste.

Embodiment 2

[0014] Take 4 parts of sirloin powder and 3 parts of beef powder by weight and put them in a container, add 3 parts of salt, 5 parts of soy sauce powder, add 2 parts of angelica powder, 1 part of anise powder, 1 part of cinnamon powder, and 2 parts of garlic powder, 1 part of white pepper powder, 2 parts of onion powder, 2 parts of cumin powder and 1 part of ginger powder to form a mixed spicy seasoning, mixed for 30s, and the obtained bak kut teh stewed beef brisket seasoning powder with enhanced base flavor, its aroma characteristics Well, the taste is realistic.

Embodiment 3

[0016] Get 7 parts of sirloin powder, 3 parts of beef powder and 5 parts of beef bone powder in parts by weight and place in the container, add 1 part of sodium glutamate, add 3 parts of salt, add 5 parts of soy sauce powder, add 1 part of angelica powder, 1 part of Angelica powder, 1 part of licorice powder, 1 part of cinnamon powder, 2 parts of garlic powder, 1 part of coriander powder, 3 parts of cumin powder and 2 parts of ginger powder to form a mixed spice seasoning 12 parts, mixed for 30s, the obtained enhanced The base-flavored Bak Kut Teh Stewed Beef Brisket Seasoning Powder has a good aroma and a realistic taste.

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PUM

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Abstract

The invention discloses bakuteh braised sirloin seasoning powder capable of reinforcing bottom taste. The bakuteh braised sirloin seasoning powder capable of reinforcing the bottom taste is prepared by mixing 4 to 7 weight parts of sirloin powder, 3 to 4 weight parts of salt and 10 to 12 weight parts of mixed spicy flavoring for 30 s and can also comprise 2 to 4 weight parts of beef powder and 4 to 6 weight parts of soy sauce powder or comprises 2 to 4 weight parts of beef powder, 4 to 6 weight parts of beef bone meal, 0.5 to 1.5 weight parts of sodium glutamate and 4 to 6 weight parts of soysauce powder, wherein the mixed spicy flavoring is one or more than two of angelica sinensis powder, angelica dahurica powder, anise powder, liquorice powder, cinnamon powder, garlic powder, white pepper powder, coriander powder, onion powder, fennel powder or ginger powder. The bakuteh braised sirloin seasoning powder capable of reinforcing the bottom taste has good scent characteristic and vivid mouthfeel and reinforces the bottom taste.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a bak kut teh stewed beef brisket seasoning powder with enhanced bottom flavor. Background technique [0002] At present, people mostly use compound spices to cook food. The advantage is that the required materials are fully equipped, the ratio is fixed, the fragrance is complete and the flavor is unique, which brings great convenience to people's cooking. However, traditional compound spices only include commonly used cooking materials such as pepper and ginger powder, and the fragrance is not enough, the taste is not strong enough, and the base taste is small, which cannot meet people's requirements for food. Therefore, need to develop a kind of composite mouthfeel type spice composite seasoning powder. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a bak kut teh stewed beef brisket seasoning powder with mellow t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 白健刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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