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
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Example Embodiment
[0012] Implementation mode one
[0013] The raw material weight ratio of the seasoning is: bay leaf 5-65, star anise 3-48, cinnamon 6-52, dahurian 30-128, grass fruit 6-55, fennel 6-48, clove 1-12, Luo Han Guo 6 -52, Angelica slices 7-47, balsam grass 3-42, dried lixiang 5-39, ginger 5-41, licorice 4-48, dried tangerine peel 8-86, fleshy fruit 5-42, Xiangguo 4-53 Black Pepper 4-53, Coriander Seed 4-53, Fragrant Sha 4-43, Branch 4-42, Cumin 50-1000, Red Kou 5-52, White Kou 4-43, Hair Peach 5-42 San Nai 5-56 , Muxiang 5-42, White Seed 5-59, Bean Paste 10-83, Chili Powder 60-150, Hot Pot Base 10-53, Lamaizi (Chili Sauce) 5-42, Shallot 5-10, Onion 13_85, Coriander 9_21, Beijing Onion 10-38, Butter 16-95, Rapeseed Oil 150-2000, MSG 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, pepper 15-105, pickled pepper 35-128, tempeh 23-93.
[0014] The seasoning is prepared by the following steps: Step 1. Make all the materials int...
Example Embodiment
[0015] Implementation mode two
[0016] The raw material weight ratio of the seasoning is: bay leaf 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, clove 2-10, Luo Han Guo 9.8 -45.6, angelica slices 9-38.9, citronella 6-36.9, dried scent 9.8-32.8, ginger 9.2-36.9, licorice 8.9-39.9, tangerine peel 12.9-79.8, fleshy fruit 9-39, Xiangguo 8-42.9, black Pepper 9-47, Coriander Seed 8.9-47.5, Xiangsha 7-39.8, Branches 8.9-36.9, Cumin 80.9-896.9, Red Kou 9-42.9, White Kou 9.8-41.8, Peach 8.9-39.5, Sannai 8.9-45.8 , Muxiang 9-35, White Seed 9-48.7, Bean Paste 23.2-76.8, Chili Powder 78.9-124, Hot Pot Base 15-42.9, Lamaizi (Chili Sauce) 9.8-36.8, Shallot 8-9, Onion 15- 75.8, Xianglai 11.9-19.9, Beijing onion 13.8-36.5, butter 21.9-90.5, rapeseed oil 230-1850, monosodium glutamate 3-12, beef flavour 10-22, chicken flavour 10-23, salt 2-4, monosodium glutamate 2.5-6.5, chicken essence 2.3-4.9, garlic head 15-100, pepper 25-99.8, pickl...
Example Embodiment
[0018] Implementation mode three
[0019] The proportion of the raw materials by weight of the seasoning is: bay leaf 11.2, star anise 10.9, cinnamon 10.2, Angelica dahurica 69.9, grass fruit 12, cumin 11.8, clove 3.5, mangosteen 13.5, angelica flakes 11.5, coriander 12.3, dried aroma 9.8, Alpinia 10.9, Licorice 11.3, Tangerine Peel 19, Flesh Fruit 10.8, Fragrant Fruit 11.2, Black Pepper 12, Coriander Seed 10.6, Fragrant Sand 11.3, Branch 11.3, Cumin 153, Red Kou 10.8, White Kou 11.2, Mao Pick 12.3, Sannai 12.5, Muxiang 11.5, White Seed 12.3, Bean Paste 42, Chili Powder 110, Hot Pot Base 23, Hot Girl (Chili Sauce) 15, Shallot 9, Onion 65, Coriander 18, Beijing Onion 24, Butter 78, Vegetable Seed oil 1000, monosodium glutamate 12, beef flavour 20, chicken flavour 21, salt 3, monosodium glutamate 5, chicken essence 4.5, garlic head 45, pepper 75, pickled pepper 89, tempeh 72.
[0020] The seasoning is prepared by the following steps: Step 1. Make all the materials into powder; Step ...
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