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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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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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