Unlock instant, AI-driven research and patent intelligence for your innovation.
Seasoning for cooking
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology for seasoning and raw materials, applied in the field of seasoning and food additives, can solve the problems of lack of health care effects and the like
Inactive Publication Date: 2015-05-20
卢兴里
View PDF5 Cites 7 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0002] In the prior art, commonly used ingredients for cooking include green onions, ginger, garlic, prickly ash noodles, anise, etc. There are also many seasonings mixed with ingredients, and there are also medicinal food seasonings, which make the food of Greater China full of color, flavor, and variety. Different flavors, lack of health benefits
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0029] Embodiment 1 formula:
[0030] Woody incense 0.5g, grass fruit 1.0g, clove 0.5g, cinnamon 1g, nutmeg 1.5g, white cardamom 0.5g, anise 0.5g, ginger 2.5g, tangerine peel 1g, jujube 1g, amomum 1g, grass cardamom 1g, Angelica dahurica 1.5g, Fragrant leaves 0.5g, Codonopsis 1.5g, Schisandravine 1.5g, white sesame 2.5g, Perilla 1.5g, Zanthoxylum bungeanum 2.5g, White pepper 0.5g, Tibetan green fruit 1g, Luo Han Guo 1g, licorice 0.1g.
[0031] Preparation method: the above-mentioned raw materials are dried, pulverized, and mixed evenly. It can be used for cooking such as stir-frying, stewing, hot pot, stewed vegetables, and pickled products with soup fillings.
Embodiment 2
[0032] Embodiment 2 formula:
[0033] Woody fragrance 1.5g, grass fruit 1.5g, clove 0.6g, cinnamon 2g, nutmeg 1.8g, white cardamom 1.5g, anise 3.5g, ginger 3.5g, tangerine peel 2g, jujube 2g, amomum 1.5g, grass Cardamom 2g, Angelica dahurica 1.6g, Fragrant leaves 0.6g, Codonopsis 2.5g, Schisandravine 1.8g, white sesame 2.7g, Perilla 1.8g, Zanthoxylum bungeanum 2.8g, White pepper 0.5g, Tibetan green fruit 2g, Luo Han Guo 2g, licorice 0.2g .
[0034] Preparation method: the above-mentioned raw materials are dried, pulverized, and mixed evenly. It can be used for cooking such as stir-frying, stewing, hot pot, stewed vegetables, and pickled products with soup fillings.
Embodiment 3
[0035] Example 3 Recipe: woody 2g, grass fruit 2g, clove 0.5g, cinnamon 3g, nutmeg 2g, white cardamom 3g, anise 5g, galangal 4g, tangerine peel 5g, jujube 5g, amomum 2g, grass cardamom 4g , Angelica dahurica 4g, fragrant leaves 2g, Codonopsis 3g, Schisandra vine 2g, white sesame 3g, perilla 6g, pepper 6g, white pepper 1g, Tibetan green fruit 15g, Luo Han Guo 10g, licorice 0.5g.
[0036] Preparation method: the above-mentioned raw materials are dried, pulverized, and mixed evenly. It can be used for cooking such as stir-frying, stewing, hot pot, stewed vegetables, and pickled products with soup fillings.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The purpose of the present invention is to provide a seasoning with good taste and a health-care function, aiming at overcoming disadvantages in the prior art. The seasoning comprises the following raw materials by weight: 0.5-2.5 parts of costus root, 1.0-4.5 parts of tsaoko, 0.5-1.5 parts of cloves, 1-6 parts of cassiabark, 1.5-4.5 parts of nutmeg, 0.5-3.5 parts of fructus amomi rotundus, 0.5-6 parts of anise, 2.5-4.5 parts of rhizoma alpiniae officinarum, 1-10 parts of seasoned orange peel, 1-10 parts of common jujube, 1-6 parts of villous amonmum fruit, 1-6 parts of katsumada galangal seed, 1.5-5.5 parts of angelica archang lica, 0.5-3.5 parts of rose pelargoniumherb, 1.5-3.5 parts of pilose asiabell root, 1.5-2.5 parts of schisandra chinensis vine, 2.5-3.5 parts of white sesame seed, 1.5-6.5 parts of fructus perillae, 2.5-6.5 parts of flatspine pricklyash, 0.5-1.5 parts of white pepper, 1-20 parts of myrobalan, 1-15 parts of momordica grosvenori and 0.1-0.8 part of licorice root.
Description
technical field [0001] The invention relates to the field of seasoning food additives, in particular to a cooking seasoning. Background technique [0002] In the prior art, commonly used ingredients for cooking include green onions, ginger, garlic, prickly ash noodles, anise, etc. There are also many seasonings mixed with ingredients, and there are also medicinal food seasonings, which make the food of Greater China full of color, flavor, and variety. Different tastes, lack of health effects. Contents of the invention [0003] The purpose of the present invention is to provide a seasoning with good taste and health care function aiming at the deficiencies of the prior art. [0004] Technical solution of the present invention is as follows: [0005] A seasoning for cooking, consisting of the following raw materials in parts by weight: [0006] 0.5-2.5 parts of woody fragrance, 1.0-4.5 parts of grass fruit, 0.5-1.5 parts of clove, 1-6 parts of cinnamon, 1.5-4.5 parts of n...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More