Liquid seasoning

A liquid seasoning and seasoning technology, applied in application, food preparation, food science and other directions, can solve the problems of affecting the taste of seasoning and harmful to health, and achieve the effect of unique taste and simple production process

Inactive Publication Date: 2012-05-16
王连义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of liquid seasonings used for food seasoning, but the flavors are different. What is lacking is that preservatives and pigments prepar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] Take 10 parts of salt, 23 parts of white sugar, 12 parts of soy sauce, 40 parts of vinegar, 5 parts of red pepper, 3 parts of ginger, 3 parts of Chinese pepper, 3 parts of garlic, 70 parts of water, and grind the ginger, garlic, Chinese pepper and red pepper Pulping, putting the obtained slurry into water, adding salt, sugar, soy sauce, and vinegar, then stirring, filtering, disinfecting, and bagging.

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PUM

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Abstract

The invention relates to a liquid seasoning for food seasoning. The seasoning liquid is particularly suitable for the seasoning of cold noodle soup. A seasoning for noodles with sauce is characterized by comprising the following raw materials in part by weight: 7 to 14 parts of table salt, 20 to 25 parts of white sugar, 10 to 15 parts of soy sauce, 35 to 45 parts of table vinegar, 4 to 6 parts of red hot chili peppers, 3 to 4 parts of ginger, 3 to 4 parts of pricklyash peel, 3 to 4 parts of garlic and 50 to 80 parts of water. A method for preparing the seasoning comprises the following steps of: grinding the ginger, the garlic, the pricklyash peel and the red hot chili peppers for pulping, adding the obtained pulp into water, adding the table salt, the white sugar, the soy sauce and the table vinegar, stirring, filtering, disinfecting and bagging.

Description

technical field [0001] The invention relates to a liquid seasoning for food seasoning, the seasoning liquid is especially suitable for seasoning cold noodle soup. Background technique [0002] There are many types of liquid seasonings currently used for food seasoning, but the flavors are different. What is lacking is that preservatives and pigments prepared by chemical methods are generally added to the seasoning liquid, which not only affects the taste of the seasoning, but also is harmful to people's health. In good health. Contents of the invention [0003] The purpose of the invention: to provide a seasoning liquid which is easy to produce, multi-flavored, widely applicable, free of preservatives and chemical pigments. [0004] Technical scheme of the present invention: a kind of noodle seasoning is characterized in that it is made of following raw materials: [0005] Table salt 7-14 by weight [0006] Sugar 20-25 [0007] Soy sauce 10-15 [0008] Vinegar 35-45 ...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 王连义
Owner 王连义
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