Seasoning

Abstract

The invention discloses a seasoning, which is prepared from the following raw materials in part by weight: 30 to 40 parts of star anise, 30 to 40 parts of pricklyash peel, 30 to 40 parts of cardamom, 15 to 25 parts of cassia bark, 15 to 25 parts of hawthorn fruit, 15 to 25 parts of liquoric root, 20 to 30 parts of rosemary, 20 to 30 parts of lemon leaf, 20 to 30 parts of clove, 10 to 20 parts of cinnamomvine, 10 to 20 parts of malt, 10 to 20 parts of tuckahoe, 10 to 20 parts of coix seed, 10 to 20 parts of villous amomum fruit, 20 to 30 parts of Chinese angelica, 20 to 30 parts of donkey-hidegelatin, 20 to 30 parts of prepared rehmannia root, 10 to 20 parts of longan flesh, 10 to 20 parts of astragalus and 10 to 20 parts of szechuan tangshen root. A method for preparing the seasoning comprises the following steps of: weighing the raw materials according to a formula, drying at the temperature of 45 and 60 DEG C until the moisture content is 4 to 6 percent, crushing, mixing uniformly,sterilizing and bagging to obtain the seasoning. The seasoning is easy to prepare, does not contain any chemical additive, has a good seasoning effect and the effects of tonifying spleen, promoting appetite, tonifying qi and middle-jiao, and can be widely used for cooking various foods.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a seasoning. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. Most of the traditional seasonings have single ingredients, such as salt, soy sauce, oyster sauce, monosodium glutamate, etc. When using them, they are mostly added according to the experience and taste of the cook, and it is difficult to control the operation. In order to solve this problem, especially with the continuous improvement of people's living standards, new varieties of various seasonings emerge in an endless stream, and convenience, high-grade, nutrition and compounding have become the new trend of the current seasoning development. At present, the most common ones on the market are five-spice powder, thirteen spices, chicken essence, etc. These seasonings are mainly used to adjust the taste of ...

AI Technical Summary

Problems solved by technology

However, these common seasonings only have a single seasoning effect, and generally do not have health care effects.

Although people will add one or two flavors of Chinese herbal medicine to make a medicated diet when cooking, but this kind of effect is single and the health care effect is poor.