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Method for making household, Sichuan-style, red and convenience seasoning mix

A compound seasoning, convenient technology, applied in the direction of food preparation, application, food science, etc.

Inactive Publication Date: 2012-07-25
XIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no research on instant Sichuan flavor red brine compound seasoning, which creates conditions for the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] The present invention will be described in detail below in conjunction with specific embodiments.

[0010] The weight parts of the raw material formula are: 110 parts of edible salt, 80 parts of ginger and onion juice, 60 parts of white sugar, 30 parts of single crystal rock sugar, 6.5 parts of chicken essence seasoning, 7 parts of monosodium glutamate, 4 parts of rapeseed oil, 2 parts of brown sugar, caramel color 4 parts, 20 parts of dried chili, 2.5 parts of anise, 3 parts of cinnamon, 1.5 parts of Zanthoxylum bungeanum, 1 part of Cao Guo, 1 part of Kaempferia, 0.65 parts of cloves, and 0.65 parts of cumin.

[0011] 1. Preparation of raw materials: put dried chili, anise, cinnamon, pepper, grass fruit, kaempferia, clove, and cumin into a loose gauze bag and tie the bag tightly with a string; Wash 7 parts of the whole green onion, including the roots and knots, mix and mash to make the green onion and ginger juice.

[0012] 2. Burn the vegetable oil for 3 matures, ad...

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PUM

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Abstract

The invention discloses a method for making household, Sichuan-style, red and convenience seasoning mix, which includes: putting dried chili, star anise, cassias bark, Chinese red pepper, amomum fruits, rhizome of kaempferia galangal, clove and fennel seeds into a gauze bag, and tying an opening of the bag with a thin cord; cleaning and breaking ginger, cleaning and knotting whole scallion with root hairs, and mixing and mashing the ginger and the scallion to obtain juice of ginger and scallion; heating rapeseed oil to 30% maturity, adding white granulated sugar, slowly stir-frying with low flame till light yellow appears, adding boiled water, and mixing to obtain caramel; sequentially adding the gauze bag, the juice of ginger and scallion, salt, monocrystal rock sugar, brown granulated sugar and the caramel, adjusting the water content of the mixture to 90wt%, simmering with low flame, adding chicken essence seasoning and monosodium glutamate when the water content of thick juice is 20wt%, mixing well, and taking out the gauze bag to obtain the seasoning mix. The Sichuan-style red seasoning mix is featured, has complete ingredients, is convenient to use, and can be used by adding boiling water.

Description

technical field [0001] The invention relates to a preparation method of convenient Sichuan flavor red brine compound seasoning for household use. Background technique [0002] With the rapid development of the economy and the continuous growth of the new generation of consumer groups, especially the accelerated pace of life has prompted people to change the traditional way of life, people are less and less willing to spend more time in the kitchen, making convenience food more and more popular. The more it is loved by people, it has always maintained a good growth momentum. [0003] Braised vegetables were first formed when King Qin Hui ruled Bashu (221 BC), and it has been more than a thousand years since modern times. It is a dish made by boiling the raw materials after preliminary processing and blanching in the prepared marinade. Generally, it can be divided into three categories: red bittern, yellow bittern, and white bittern. Sichuan bittern is the most common in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 车振明岳鹏张良杨帆饶瑜邢亚阁向文良贾春白玉敏
Owner XIHUA UNIV