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Seasoning and preparation method thereof

A seasoning and raw material technology, applied in food preparation, application, food science, etc., can solve the problems of delicious seasonings and unsatisfied needs, and achieve the effect of rich flavor

Inactive Publication Date: 2014-08-27
肖安辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And there is not yet a kind of standardized, good-tasting commercial seasoning, so that people's needs in this respect cannot be satisfied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0013] The proportioning ratio of raw materials by weight of the seasoning is: bay leaves 5-65, star anise 3-48, cinnamon bark 6-52, angelica dahurica 30-128, grass fruit 6-55, fennel 6-48, cloves 1-12, monk fruit 6 -52, angelica slices 7-47, fragrant hair grass 3-42, dry lixiang 5-39, ginger 5-41, licorice 4-48, tangerine peel 8-86, meat fruit 5-42, fragrant fruit 4-53, Black pepper 4-53, coriander seed 4-53, fragrant sand 4-43, branch 4-42, cumin 50-1000, red cardamom 5-52, white cardamom 4-43, peach 5-42 three Nye 5-56 . Coriander 9_21, Green Onion 10-38, Butter 16-95, Rapeseed Oil 150-2000, Flavor 2-15, Beef Flavor 8-26, Chicken Flavor 9-29, Salt 1-5, MSG 1.5-7, Chicken essence 1.8-5.9, garlic head 10-120, Chinese prickly ash 15-105, pickled pepper 35-128, tempeh 23-93.

[0014] The seasoning is prepared through the following steps. Step 1. Make all the ingredients into powder; Step 2. Put 92% rapeseed oil in the pan and heat it until the oil temperature is 80% hot; Step...

Embodiment approach 2

[0016] The raw material ratio of the seasoning is: bay leaves 9-48.9, star anise 6-37, cinnamon 9.8-46, angelica 47.8-109.8, grass fruit 9.6-42.8, fennel 10.8-39.9, cloves 2-10, monk fruit 9.8 -45.6, angelica slices 9-38.9, fragrant hair grass 6-36.9, dry lixiang 9.8-32.8, ginger 9.2-36.9, licorice 8.9-39.9, tangerine peel 12.9-79.8, meat fruit 9-39, fragrant fruit 8-42.9, black Pepper 9-47, coriander seed 8.9-47.5, fragrant sand 7-39.8, branch 8.9-36.9, cumin 80.9-896.9, red cardamom 9-42.9, white cardamom 9.8-41.8, peach 8.9-39.5, three Nye 8.9-45.8 . 75.8, Coriander 11.9-19.9, Beijing Onion 13.8-36.5, Butter 21.9-90.5, Rapeseed Oil 230-1850, MSG 3-12 Beef Flavor 10-22, Chicken Flavor 10-23, Salt 2-4, MSG 2.5-6.5, chicken essence 2.3-4.9, garlic 15-100, pepper 25-99.8, pickled pepper 39-108.9, tempeh 29.8-89.8.

[0017] The seasoning is prepared through the following steps. Step 1. Make all the ingredients into powder; Step 2. Put 92% rapeseed oil in the pan and heat it un...

Embodiment approach 3

[0019] The ratio of ingredients by weight of the seasoning is: bay leaf 11.2, star anise 10.9, cinnamon bark 10.2, angelica dahurica 69.9, grass fruit 12, cumin 11.8, clove 3.5, Luo Han Guo 13.5, angelica slice 11.5, velvet grass 12.3, dried lixiang 9.8, Algal ginger 10.9, licorice 11.3, tangerine peel 19, fleshy fruit 10.8, fragrant fruit 11.2, black pepper 12, coriander seed 10.6, fragrant sand 11.3, branch 11.3, cumin 153, red cardamom 10.8, white cardamom 11.2, hair pick 12.3, Three Nai 12.5, Muxiang 11.5, Baizi 12.3, Douban Jiang 42, Chili Powder 110, Hot Pot Base 23, Lameizi (Chili Sauce) 15, Shallot 9, Onion 65, Coriander 18, Beijing Onion 24, Butter 78, vegetable Seed oil 1000, MSG 12, beef flavor 20, chicken flavor 21, salt 3, monosodium glutamate 5, chicken essence 4.5, garlic 45, pepper 75, pickled pepper 89, tempeh 72.

[0020] The seasoning is prepared through the following steps. Step 1. Make all the ingredients into powder; Step 2. Put 92% rapeseed oil in the pa...

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Abstract

The invention discloses seasoning and a preparation method thereof. The seasoning is mainly formed by myrcia, anise, cinnamon, angelica dahurica, amomum tsao-ko, fennel, cloves, momordica grosvenori, angelica sinensis slices, valeriana tangutica batal, dried thyme, atpinia officnarum hange, liquorice, pericarpium citri reticulatae, nutmeg, jambolan, black pepper, coriander, aucklandia and amomum fruits, jasmine, cumin, alpinia galanga, amomum kravanh, wild peaches, zingiber kawagoii hayata, radix aucklandiae, white seeds, thick broad-bean sauce, chilli powder, hotpot seasoning, spicy girl (chilli sauce), shallots, onion, caraway, peking sauce, beef tallow, canola oil, flavor fragrant elements, beef flavor, chicken flavor, salt, monosodium glutamate, chicken powder, garlic bulb, pepper, pickled peppers and fermented soya beans according to certain weight part matching. According to the scheme, the made seasoning can be used for cooking baked fishes, lobsters, drying pots, stewed chickens and the like which are fresh and peppery in flavor, peppery and fragrant, aromatic in flavor and capable of leading a person to endless aftertastes; in addition, the seasoning can be used for modulating all raw eaten food such as cold dishes.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a seasoning and a preparation method thereof. Background technique [0002] Existing seasonings are of a great variety, but general seasonings have a single function, such as monosodium glutamate, chicken essence, spices, etc., which only play the role of adjusting mouthfeel. When people make cooked food such as grilled fish, lobster, dry pot, and roasted chicken, as well as cold dishes or cold products, they need to prepare seasonings, and the flavors of the seasonings vary from person to person. Some are sweet but not salty, some are salty but not sweet and sour, or the ratio of sweet, sour and salty is out of balance and cannot be swallowed. And also there is not a kind of standardized, good-tasting commercial seasoning at present, so that people's demand in this respect cannot be satisfied. Contents of the invention [0003] In order to provide users w...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
CPCA23L27/00
Inventor 肖安辉
Owner 肖安辉
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