Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology for seasoning and braised meat, which is applied in the field of meat product processing and seasoning, can solve the problems of not paying attention to health care functions, etc., and achieve the effect of golden color and unique flavor.
Inactive Publication Date: 2013-03-06
临汾市尧都区吴家宝兴熏肉制品有限公司
View PDF6 Cites 5 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
However, the stewed meat seasonings currently on the market are basically prepared with condiments and some cooking spices, which can only meet the basic seasoning functions and do not pay attention to health care functions.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0028] A stewed meat seasoning, the raw materials used are prepared according to the following parts by weight: 10 parts of cloves, 5 parts of saffron, 15 parts of licorice, 10 parts of tangerine peel, 11 parts of cardamom, 600 parts of ginger, 6 parts of cinnamon, 10 parts of burnt hawthorn, small 15 parts of fennel, 6 parts of amomum, 30 parts of peppercorns, 25 parts of star anise, 9 parts of yizhiren, 8 parts of galangal, 10 parts of kaempferia, 10 parts of grass fruit, 15 parts of fragrant leaves, 10 parts of notoginseng, edible nitrous acid Sodium 12 parts, salt 2300 parts, sucrose 300 parts.
Embodiment 2
[0030] A stewed meat seasoning, the raw materials used are prepared according to the following parts by weight: 6 parts of cloves, 8 parts of saffron, 12 parts of licorice, 12 parts of tangerine peel, 7 parts of cardamom, 500 parts of ginger, 10 parts of cinnamon, 20 parts of burnt hawthorn, small 23 parts of fennel, 9 parts of amomum, 20 parts of Chinese prickly ash, 30 parts of star anise, 5 parts of yizhiren, 12 parts of galangal, 6 parts of kaempferia, 7 parts of grass fruit, 20 parts of bay leaves, 5 parts of notoginseng, edible nitrous acid Sodium 15 parts, salt 2000 parts, sucrose 350 parts.
Embodiment 3
[0032] A stewed meat seasoning, the raw materials used are prepared according to the following parts by weight: 8 parts of cloves, 7 parts of saffron, 14 parts of licorice, 11 parts of tangerine peel, 8 parts of cardamom, 560 parts of ginger, 8 parts of cinnamon, 15 parts of burnt hawthorn, small 20 parts of fennel, 8 parts of amomum, 26 parts of peppercorns, 27 parts of star anise, 7 parts of yizhiren, 10 parts of galangal, 8 parts of kaempferia, 9 parts of grass fruit, 18 parts of bay leaf, 8 parts of Sanqi, edible nitrous acid 14 parts of sodium, 2100 parts of table salt, 320 parts of sucrose.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention relates to a chicken seasoning, belongs to the technical field of seasoning for meat processing, and provides a marinated meat seasoning with health care function. A technical scheme is as follows: 6-10 parts of cloves, 5-8 parts of saffron, 12-15 parts of licorice, 10-12 parts of dried tangerine peel, 7-11 parts of Amomum, 500-600 parts of ginger, 6-10 parts of cinnamon, 10-20 parts of coked hawthorn, 15-23 parts of fennel, 6-9 parts of Amomum, 20-30 parts of pepper, 25-30 parts of star anise, 5-9 parts of fructus alpiniae oxyphyllae, 8-12 parts of galangal, 6-10 parts of rhizoma kaempferiae, 7-10 parts of Tsaoko Amomum Fruit, 15-20 parts of myrcia, 5-10 parts of pseudo-ginseng, 12-15 parts of edible sodium nitrate, 2000-2300 parts of salt and 300-350 parts of cane sugar. The marinated meat seasoning provided by the invention has advantages of unique flavor, golden color, strong salty flavor, fatness without greasiness, thinness without astringency, better after taste, comfort for eating, and suitability for four seasons.
Description
technical field [0001] The chicken seasoning of the invention belongs to the technical field of meat product processing seasoning. Background technique [0002] Braised pork seasoning is a seasoning commonly used in people's daily life to process meat. The processed meat tastes good and the method is simple. But the braised meat seasoning on the market is basically all prepared with condiments and some cooking spices, which can only satisfy the basic seasoning function, and does not pay attention to the health care function. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, the invention provides a stewed meat seasoning with health care function. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: the raw materials used in a kind of stewed meat seasoning are prepared according to the following parts by weight: [0005] 6-10 parts of cloves, 5-8 parts of saf...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more