Seasoning for meat canned products

A technology of seasoning and products, which is applied in the field of seasoning for filling meat products, which can solve the problems of slow taste of seasoning, inconspicuous health effects, and difficulty in grasping the types and quantities of materials, etc.

Inactive Publication Date: 2013-03-27
杨建民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, commonly used seasonings in the food field are onion, ginger, garlic, pepper noodles, etc. Most of the seasonings on the market are single dry seasonings. Not good, the health effect is not obvious
Moreover, the mixed seasonings sold in the market are not specially formulated for the characteristics of meat filling products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take 75 grams of dill seeds, 50 grams of cinnamon, 15 grams of amomum, 75 grams of peppercorns, 30 grams of woody fragrance, 25 grams of fragrant sand, 50 grams of nutmeg, 50 grams of star anise, 20 grams of white pepper, 20 grams of Angelica dahurica, grass fruit 20 grams, 30 grams of cloves, 30 grams of cumin, 30 grams of ginger, 20 grams of kaempferen. The above raw materials are crushed into powder and filtered through a fine sieve to make seasoning.

Embodiment 2

[0017] Take 100 grams of dill seeds, 50 grams of cinnamon, 25 grams of amomum, 100 grams of peppercorns, 50 grams of woody fragrance, 50 grams of fragrant sand, 50 grams of nutmeg, 25 grams of star anise, 25 grams of white pepper, 25 grams of angelica, grass fruit 25 grams, 50 grams of cloves, 25 grams of cumin, 50 grams of ginger, and 25 grams of kaempferen. The above raw materials are crushed into powder and filtered through a fine sieve to make seasoning.

Embodiment 3

[0019] Take 80 grams of dill seeds, 70 grams of cinnamon, 30 grams of amomum, 100 grams of peppercorns, 60 grams of woody fragrance, 60 grams of fragrant sand, 60 grams of nutmeg, 30 grams of star anise, 25 grams of white pepper, 25 grams of angelica, grass fruit 30 grams, 70 grams of cloves, 30 grams of cumin, 75 grams of ginger, 30 grams of kaempferen. Add the above raw materials into 1000ml of water, boil for 30 minutes on high heat, filter after cooling, and use the filtrate as seasoning for later use.

[0020] The powder seasoning obtained in Example 1 is mixed with minced pork hind legs, salt and soy sauce are added, poured into casings, and air-dried to obtain pork sausages. The sausage added with the seasoning of the invention has a mellow taste and a long aftertaste, enhances appetite, invigorates the stomach and regulates qi, and has high quality and storage resistance. Under the same storage conditions, the shelf life of the sausage added with the seasoning of the ...

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PUM

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Abstract

The invention relates to a seasoning for meat canned products. The seasoning consists of dill seeds 2 parts, cinnamon 1 part, amomum fruits 0.5 part, pepper 2 parts, elecampane 1 part, xiang sha 1 part, netmeg 1 part, anise 0.5 part, white pepper 0.5 part, angelica root 0.5 part, tsaoko amomum fruits 0.5 part, clove 1 part, fennel 0.5 part, galangal 1 part and rhizome kaempferiae 0.5 part. The seasoning can be utilized to made pork, beef, chicken and the like into delicious, tasty, nutritional and healthy sausages, ham sausages, blood sausage and other meat canned products.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular to a seasoning for filling meat products. Background technique [0002] At present, commonly used seasonings in the food field are onion, ginger, garlic, pepper noodles, etc. Most of the seasonings on the market are single dry seasonings. Not good, and the health care effect is not obvious. Moreover, the mixed seasonings sold in the market are not specially prepared for the characteristics of meat filling products. Contents of the invention [0003] The purpose of the present invention is to provide a kind of condiment for filling meat products containing various Chinese medicinal materials, having health care effect and good taste. [0004] The seasoning of the present invention consists of the following raw materials in parts by weight: 1.5-2.5 parts of dill seeds, 0.5-1.5 parts of cinnamon, 0.3-0.6 parts of amomum, 1.5-2.5 parts of Chinese prickly ash, 0.5-1.5 parts ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/29A23L27/10A23L33/00
Inventor 杨建民
Owner 杨建民
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