Seasoner

A technology of seasoning and parts by weight, which is applied in the fields of application, food preparation, food science, etc., to achieve the effect of increasing flavor and improving taste

A technology of seasoning and parts by weight, which is applied in the fields of application, food preparation, food science, etc., to achieve the effect of increasing flavor and improving taste

CN103284112AActive Publication Date: 2013-09-11徐振东
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The weight ratio of seasoning is as follows:

[0055] Star anise 120 pepper 50 cumin 50

[0056] Chenpi 60 Sannai 10 Angelica dahurica 30

[0057] Cinnamon 5 Luo Han Guo 15 Betel nut 20

[0058] Dried Hawthorn 15 Cloves 15 Nutmeg 15

[0059] Fragrant leaves 13 dried ginger 15 grass fruit 30

[0060] Cumin 8 MSG 10 Galangal 60

[0061] Cinnamon 50 Licorice 10 Turmeric 30

[0062] Citrus aurantium 30. Guizhi 30.

Embodiment 2

[0064] The weight ratio of seasoning is as follows:

[0065] star anise 40 pepper 20 cumin 20

[0066] Chenpi 20 Sannai 1 Angelica dahurica 10

[0067] Cinnamon 1 Mangosteen 1 Betel nut 1

[0068] Dried Hawthorn 1 Clove 1 Nutmeg 1

[0069] Fragrant Leaf 1 Dried Ginger 1 Grass Fruit 1

[0070] Cumin 1 MSG 1 Galangal 20

[0071]Cinnamon 20 Licorice 1 Turmeric 10

[0072] Citrus aurantium 10, cassia twig 10.

Embodiment 3

[0074] The weight ratio of seasoning is as follows:

[0075] Star anise 200 pepper 100 cumin 100

[0076] Chenpi 120 Sannai 30 Angelica dahurica 60

[0077] Cinnamon 20 Luo Han Guo 40 Betel nut 40

[0078] Dried Hawthorn 40 Cloves 40 Nutmeg 40

[0079] Fragrant leaves 30 dried ginger 40 grass fruit 60

[0080] Cumin 20 MSG 20 Galangal 120

[0081] Cinnamon 100 Licorice 30 Turmeric 60

[0082] Citrus aurantium 60, Guizhi 60.

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to seasoner. The seasoner comprises the following components: star anise, pepper, fennel, dried orange peel, rhizoma, angelica root, cinnamon, Momordica grosvenori, areca-nut, dried hawthorn, clove, netmeg, myrcia, bay leaf, dried ginger, amomum tsao-ko, cumin, monosodium glutamate, rhizoma galangae, cinnamon, licorice root, turmeric, bitter orange and cassia twig. The seasoner has the beneficial effect that the defect that seasoner is not easy to fully fuse with meat because within short time under high temperature and high pressure in the prior art is overcome, so that the seasoner can be completely released within a short time so as to enhance the food flavor, improve the taste and achieve the effect of satisfying eaters.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a seasoning. Background technique [0002] With the development of modern society and the acceleration of the pace of life, the way people cook has evolved from using ordinary gas stoves to using pressure cookers or electric pressure cookers to stew food, especially meat products. It takes a long time to stew meat products with gas stoves. It consumes a lot of energy, and the pressure cooker or electric pressure cooker used today consumes less time and adapts to the fast-paced life. However, when stewing meat products, the same formula of spices is not suitable for high-temperature and high-pressure stewing in traditional cooking tools. Unsatisfactory results are not achieved. It takes about 45-50 minutes to stew pork ribs with ordinary gas, but only 8-10 minutes in a pressure cooker. There is a rapid increase in temperature and pressure, and the maturity of ...

Claims

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Application Information

Patent Timeline
11 Sep 2013
Publication
CN103284112A
IPC
A23L1/223; A23L1/226; A23L27/14; A23L27/20
Inventors
徐振东; 刘爱英