Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Poria cocos seasoning and production method thereof

The technology of seasoning and tuckahoe is applied in the field of tuckahoe seasoning and its production, which can solve the problems of loss of aroma of food, weak taste of seasoning, heavy taste of seasoning, etc., and achieves the effects of strong seasoning function, increased fresh flavor and rich nutrition.

Inactive Publication Date: 2013-08-21
安徽山园食品股份有限公司
View PDF8 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The food culture of the Chinese nation has a long history. Chinese food has always paid attention to color, aroma and taste, and the aroma and taste mostly depend on condiments. However, most of the existing condiments have single ingredients. Choosing different seasonings, due to the limited number of selected seasonings, and it is difficult to grasp the proportioning relationship between different ingredients and seasonings, often leads to the taste of seasonings being heavy, and the food loses its original fragrance, making people eat more. tasteless
[0003] Seasoning is a necessary food additive in cooking and preparing food. With the improvement of living standards, people pay more attention to the nutritional content of seasoning in addition to the seasoning taste of seasoning. Seasoning is often used as staple food or main food. ingredients to eat, the seasoning taste of the existing seasoning is relatively weak, when cooking, need to add a lot of seasoning to meet the taste requirements, correspondingly increased the overall cost of cooking

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

[0013] Example 1: Poria cocos seasoning, the weight parts (g) of its raw materials are: monosodium glutamate 25, edible salt 15, garlic 1, dextrin 2.0, pepper 1.8, black sesame 5.0, anise 0.9, fennel 1.2, Poria 1.0 , Eagle tea 2.0, turmeric 1.5, mushroom 3.0, hawthorn core 1.0, cinnamon bark 2.5, sunflower disc 0.5, carrot 2.0, pine pollen 0.3, lobster red pigment 0.1 and chicory 0.8.

[0014] The production method of Poria cocos seasoning, comprises the following steps:

[0015] (1) Select anise, fennel, poria cocos, eagle tea, turmeric, shiitake mushrooms, hawthorn core, cinnamon bark, sunflower disc, carrot, pine pollen and chicory to remove impurities, wash and drain the excess water, then mix each component evenly, soak in vinegar for 3-5 hours, remove it, put it in a pot, add an appropriate amount of water, fry for 20-30 minutes, take it out and dry it;

[0016] (2) Mix and pulverize the raw materials treated in step (1) with other remaining raw materials according to t...

Embodiment 2

[0017] Example 2: Poria cocos seasoning, the parts by weight (g) of its raw materials are: monosodium glutamate 28, edible salt 16, garlic 1.2, dextrin 2.5, pepper 2.0, black sesame 6.0, anise 1.0, cumin 1.4, Poria cocos 1.2 , Eagle tea 2.5, turmeric 2.0, mushroom 4.0, hawthorn core 1.5, cinnamon bark 3.0, sunflower disc 0.6, carrot 2.5, pine pollen 0.4, lobster red pigment 0.2 and chicory 0.9.

[0018] The production method is as in Example 1.

Embodiment 3

[0019] Example 3: Poria cocos seasoning, the weight parts (g) of its raw materials are: monosodium glutamate 30, edible salt 18, garlic 1.5, dextrin 3.0, pepper 2.2, black sesame 7.0, anise 1.1, fennel 1.5, Poria cocos 1.5 , Eagle tea 3.0, turmeric 2.5, mushroom 5.0, hawthorn core 2.0, cinnamon bark 3.5, sunflower disc 0.7, carrot 3.0, pine pollen 0.5, lobster red pigment 0.3 and chicory 1.0.

[0020] The production method is as in Example 1.

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

No PUM Login to View More

Abstract

The invention discloses a poria cocos seasoning and a production method thereof. The poria cocos seasoning comprises the following raw materials in parts by weight: 25-30 parts of monosodium glutamate, 15-18 parts of edible salt, 1-1.5 parts of garlic, 2.0-3.0 parts of dextrin, 1.8-2.2 parts of pepper, 5.0-7.0 parts of semen sesami nigrum, 0.9-1.1 parts of anise, 1.2-1.5 parts of fennel, 1.0-1.5 parts of poria cocos, 2.0-3.0 parts of hawk tea, 1.5-2.5 parts of rhizoma curcumae longae, 3.0-5.0 parts of mushroom, 1.0-2.0 parts of Chinese hawthorn seed, 2.5-3.5 parts of cassia bark, 0.5-0.7 part of sunflower disk, 2.0-3.0 parts of carrot, 0.3-0.5 part of pollen pini, 0.1-0.3 part of lobster red pigment and 0.8-1.0 part of endive. The poria cocos seasoning is delicious in taste and simple in process, is produced by selecting multiple natural raw materials through scientific compatibility, is thick in flavor, rich in nutrients, good in taste and strong in seasoning function, has the functions of effectively removing smelling of fish or mutton and peculiar smell of food materials such as meat, fish and seafood and increasing the delicious taste, and is a healthy, safe and delicious seasoning.

Description

technical field [0001] The invention relates to a seasoning and a production method thereof, in particular to a Poria cocos seasoning and a production method thereof. Background technique [0002] The food culture of the Chinese nation has a long history. Chinese food has always paid attention to color, aroma and taste, and the aroma and taste mostly depend on condiments. However, most of the existing condiments have single ingredients. Choosing different seasonings, due to the limited number of selected seasonings, and it is difficult to grasp the proportioning relationship between different ingredients and seasonings, often leads to the taste of seasonings being heavy, and the food loses its original fragrance, making people eat more. tasteless. [0003] Seasoning is a necessary food additive in cooking and preparing food. With the improvement of living standards, people pay more attention to the nutritional content of seasoning in addition to the seasoning taste of seaso...

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
no application Login to View More
IPC IPC(8): A23L1/22A23L27/00
Inventor 黄来发
Owner 安徽山园食品股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com