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Spice condiment

A technology of spices, condiments and raw materials, which is applied in the field of food additives, can solve the problems of side effects, increase the color of dishes, change the appearance of dishes, etc., and achieve the effect of low cost, abundant raw materials, and simple and easy production methods

Inactive Publication Date: 2015-03-04
颍上县永祥旱粮研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The special ingredients in the condiment can remove the fishy smell of the main cooking ingredients, highlight the taste of the dishes, change the appearance of the dishes, increase the color of the dishes, and thus promote people's appetite, sterilize and promote digestion. There are many on the market now Seasonings are prepared by chemical synthesis. Although the taste is good, there are often side effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A spice condiment consisting of the following raw materials in parts by weight:

[0015] 3 parts cinnamon, 4 parts cumin, 1.5 parts Amomum, 1 part Angelica dahurica

[0016] 0.3 parts of fragrant leaves, 3 parts of cloud wood fragrance, 0.8 parts of white peony, 1.5 parts of pepper

[0017] 1 part of ginger, 1.2 parts of tangerine peel, 0.8 parts of grass fruit, 1.2 parts of chives

[0018] 2 parts dried ginger, 1 part licorice, 1 part nutmeg, 1 part pepper

[0019] 1.5 parts of acacia skin, 0.6 parts of perilla, 1.5 parts of salt, 3 parts of polygala

[0020] Acanthopanax 2.5 parts.

Embodiment 2

[0022] A spice condiment consisting of the following raw materials in parts by weight:

[0023] 3.5 parts of cinnamon, 4 parts of cumin, 1.2 parts of amomum, 1.3 parts of angelica

[0024] 0.4 parts of fragrant leaves, 3 parts of cloud wood fragrance, 1.5 parts of white peony, 1.5 parts of pepper

[0025] 1.2 parts of ginger, 1.5 parts of tangerine peel, 0.8 parts of grass fruit, 1.2 parts of chives

[0026] 1.5 parts of dried ginger, 2 parts of licorice, 0.8 parts of nutmeg, 1.2 parts of pepper

[0027] 1.5 parts of acacia skin, 0.8 parts of perilla, 2 parts of salt, 3 parts of polygala

[0028] Acanthopanax 2 parts.

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PUM

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Abstract

The invention relates to a spice condiment, comprising the following raw materials: cinnamon, fennel, fructus amomi, radix angelicae, myrcia, saussurea lappa, white peony root, Chinese prickly ash, galangal, pericarpium citri reticulatae, amomum tsao-ko, shallot, rhizoma zingiberis, liquorice, myristica fragrans, pepper, cortex albiziae, purple perilla, table salt, polygala tenuifolia and acanthopanax root. Natural spices are adopted as raw materials, so that the processed food and cooked dishes are good in color, smell and taste, and good in mouthfeel, and have nutrition-increasing and health functions on a human body; and the spice condiment is abundant in raw materials, simple and feasible in preparation method, and low in cost.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a spice seasoning. Background technique [0002] Each variety of seasoning contains special ingredients that are different from other raw materials. This is the common feature of seasonings and the main reason why seasoning raw materials have seasoning effects. The special ingredients in the condiment can remove the fishy smell of the main cooking ingredients, highlight the taste of the dishes, change the appearance of the dishes, increase the color of the dishes, and thus promote people's appetite, sterilize, and promote digestion. There are many on the market now Seasonings are all prepared by chemical synthesis. Although the taste is good, they often have side effects. Contents of the invention [0003] The purpose of the present invention is to provide a pure natural spice seasoning, which eliminates the side effects of synthetic seasonings while providing excellent seasoning...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/14A23L27/10A23L27/40
Inventor 朱亮
Owner 颍上县永祥旱粮研究所
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