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A technology of nutritional seasoning and verbena, applied in the direction of alcohol-containing food ingredients, natural extract-containing food ingredients, food ingredients as taste improvers, etc., can solve the problems of human health hazards, single product, single taste, etc., to increase appetite , long storage time, nutrient-rich effect
Inactive Publication Date: 2014-09-24
ANHUI ZHENGWEIQI SEASONING FOOD LIMITED
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Abstract
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Problems solved by technology
[0002] As the demand for dishes is getting higher and higher, most of the changes to the taste of dishes are realized by adding condiments, but most of the existing condiments use many chemical raw materials, which will cause great harm to human health. Adding a lot of chemical raw materials makes it difficult to produce a better taste, which is difficult to meet people's needs in terms of health and taste. At present, most of the additives that do not contain chemical raw materials on the market have a single product and a single taste, although they have achieved health requirements. , but it cannot meet people's requirements for the taste of dishes
Method used
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Effect test
Embodiment 1
[0016] A nutritional seasoning for ebony verbena, which consists of 15 parts of verbena, 10 parts of ebony, 3 parts of green fruit, 2 parts of fresh mulberry, 0.5 part of hawthorn charcoal, 2 parts of woody fragrance, 1 part of sour plum meat, 0.5 part of betel nut, and milk powder 1 part, 1 part of fresh lemon flesh, 12 parts of red wine, 2 parts of apple peel, 2 parts of gardenia, 5 parts of red date tincture, 5 parts of salted fish, 2 parts of lentil leaves, 15 parts of chili sauce, 8 parts of watermelon peel, peanuts 2 parts of leaves, 3 parts of olive meat, 2 parts of ginger slices, 2 parts of jasmine tea, 1 part of scallion, 12 parts of longan wine, 1 part of Huaijiao and 5 parts of dried shrimp.
[0017] The longan wine is made by soaking 250 grams of longan in 500 milliliters of liquor for 15-20 days.
[0018] Its preparation method is:
[0019] 1) Soak verbena, scallion, fresh mulberry and salted fish in pure water for 3-6 hours, remove and rinse, drain the water and...
Embodiment 2
[0024] A ebony verbena nutritional seasoning, consisting of 20kg of verbena, 12kg of ebony, 4kg of green fruit pulp, 3kg of fresh mulberry, 1kg of hawthorn charcoal, 3kg of wood fragrance, 2kg of sour plum meat, 1kg of betel nut, 3kg of milk powder, 2kg of fresh lemon flesh, red 15kg of wine, 3kg of apple peel, 3kg of gardenia, 6kg of jujube tincture, 6kg of salted fish, 3kg of lentil leaves, 20kg of chili sauce, 10kg of watermelon peel, 3kg of peanut leaves, 4kg of olive meat, 3kg of ginger slices, 3kg of jasmine tea, 2kg of scallions, Longan wine 15kg, Huaijiao 2kg and dried shrimp 6kg.
[0025] The longan wine is made by soaking 250 grams of longan in 500 milliliters of liquor for 15-20 days.
[0026] Its preparation method is:
[0027] 1) Soak verbena, scallion, fresh mulberry and salted fish in pure water for 3-6 hours, remove and rinse, drain the water and cut into minced vegetables, mix the minced vegetables with jujube tincture and milk powder Mix well in the chili s...
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PUM
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Abstract
The invention provides a smoked plum-verbena nutritional seasoning, and relates to the technical field of seasoning foods. The seasoning is prepared from the following components in parts by weight: 10-20 parts of verbena, 8-12 parts of smoked plum, 2-4 parts of olive pulp, 1-3 parts of fresh mulberry, 0.5-1 part of charred crataegus, 1-3 parts of costustoot, 1-2 parts of smoked plum pulp, 0.5-1 part of areca-nut, 1-3 parts of powdered milk, 1-2 parts of fresh lemon pulp, 10-15 parts of red wine, 1-3 parts of apple peel, 1-3 parts of cape jasmine, 4-6 parts of jujube tincture, 4-6 parts of salted fish, 1-3 parts of dolichos lablab leaf, 10-20 parts of chili sauce, 6-10 parts of watermelon peel, 1-3 parts of peanut leaf, 2-4 parts of olive pulp, 1-3 parts of raw ginger slices, 1-3 parts of jasmine tea, 1-2 parts of fistular onion stalk, 10-15 parts of longan wine, 1-2 parts of pagodatree pod and 4-6 parts of dried sea shrimp. The smoked plum-verbena nutritional seasoning is rich in nutrition, delicious in flavor, rich in smell, is prepared from pure natural plant essence without adding chemical raw materials, is added with verbena, smoked plum and other components, so that the seasoning has a pharmacological action, can be used for promoting digestion, increasing appetite and improving taste, is little in internal water content and long in storage time, and is applicable to seasonings of various wheaten foods, soup, fried dishes and the like.
Description
technical field [0001] The invention relates to the technical field of seasoning food, in particular to a ebony verbena nutritional seasoning. Background technique [0002] As the demand for dishes is getting higher and higher, most of the changes to the taste of dishes are realized by adding condiments, but most of the existing condiments use many chemical raw materials, which will cause great harm to human health. Adding a lot of chemical raw materials makes it difficult to produce a better taste, which is difficult to meet people's needs in terms of health and taste. At present, most of the additives that do not contain chemical raw materials on the market have a single product and a single taste, although they have achieved health requirements. , but it cannot satisfy people's requirements for the taste of dishes. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a ume verbena nutritional seasoning that can me...
Claims
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Application Information
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