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Compound sheepy odor seasoning powder

A kind of sheep mutton flavor and seasoning powder technology, which is applied in the field of food flavoring agents

Active Publication Date: 2014-08-13
ANJI FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Seasoning powder is an additive widely used in daily meals. In addition to focusing on increasing taste, with the continuous improvement of the pace of life and quality, people pay more attention to nutrition, convenience and taste diversification and specialization, while general condiments such as Monosodium glutamate and chicken essence are single flavors, which can no longer meet their requirements, so only the development of compound seasoning powder can meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0010] First mix 35 parts of mutton oil, 29 parts of concentrated mutton bone soup, 2 parts of licorice, 3 parts of fennel, 10 parts of garlic, 1 part of angelica, 1 part of kaempferen, 2 parts of wolfberry, 1 part of red date, 1 part of tangerine peel, and 5 parts of ginger. 10 parts of garlic and 10 parts of garlic, boiled for about 180 minutes, and then ground into a sauce with a colloidal grinder. After filtering and removing the residue, it becomes a mutton-flavored spice sauce.

[0011] Then add 25 parts of salt powder, 11 parts of corn starch, 9 parts of flour, 19.5 parts of monosodium glutamate, 7.5 parts of white sugar powder, 1.5 parts of star anise powder, 1.5 parts of cumin powder, 1.5 parts of cinnamon stick powder, 0.5 parts of grass fruit powder, and 0.5 parts of pepper powder. 1 part of clove powder, 0.5 part of pepper powder, 0.5 part of chili powder, 0.8 part of I+G, 2.2 parts of hydrolyzed soybean protein powder, 4.5 parts of garlic powder, 1 part of ginger p...

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PUM

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Abstract

The invention discloses compound sheepy odor seasoning powder. The seasoning powder is prepared from the following ingredients in part by weight: 25 parts of table salt, 11 parts of corn starch, 9 parts of flour, 19.5 parts of monosodium glutamate, 7.5 parts of powdered sugar, 1.5 parts of star aniseed powder, 1.5 parts of fennel powder, 1.5 parts of cassia twig powder, 0.5 part of tsaoko amomum fruit powder, 0.5 part of ground pepper, 1 part of ground clove, 0.5 part of pericarpium zanthoxyli powder, 0.5 part of red chilli powder, 0.8 part of I+G, 2.2 parts of hydrolyzed soy protein, 4.5 parts of garlic powder, 1 part of ginger powder, 1 part of onion powder and 11 parts of sheepy odor spice sauce; and the sheepy odor spice sauce is prepared from the following ingredients in part by weight: 35 parts of mutton fat, 29 parts of concentrated sheep bone soup, 2 parts of liquorice root, 3 parts of fennel, 10 parts of garlic, 1 part of Chinese angelica, 1 part of galangal, 2 parts of Chinese wolfberry, 1 part of red date, 1 part of tangerine peel, 5 parts of old ginger and 10 parts of garlic bulb. The seasoning powder has strong sheepy odor, a strong seasoning function and rich nutrition, and is fresh, fragrant and delicious.

Description

technical field [0001] The invention belongs to food flavoring agents, in particular to a compound mutton-flavor seasoning powder, which is especially suitable for cooking haggis, mutton soup and mutton pasta in Northwest China. technical background [0002] Seasoning powder is an additive widely used in daily meals. In addition to focusing on increasing taste, with the continuous improvement of the pace of life and quality, people pay more attention to nutrition, convenience and taste diversification and specialization, while general condiments such as Monosodium glutamate and chicken essence are all single flavors, which cannot meet their requirements, so only the development of compound seasoning powder can meet people's needs. Contents of the invention [0003] The object of the present invention is to provide a compound type mutton flavor seasoning powder, which has strong mutton flavor, strong seasoning function, rich nutrition, fresh fragrance and delicious taste. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 林肖芳
Owner ANJI FOODSTUFF