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Soup-stock condiment for meat dumplings in spicy sauce
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A technology of broth red oil and seasoning, applied in food ingredients as taste improvers, food preparation, food science, etc., to achieve a smooth and harmonious taste
Inactive Publication Date: 2015-12-30
成都宽窄美食投资有限公司
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Abstract
Description
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Problems solved by technology
[0004] The seasonings in the above-mentioned prior art can be used for red oil Chaoshou, but it is not completely suitable as a seasoning for Red Oil Chaoshou, and cannot be combined with all types of Red Oil Chaoshou to achieve a perfect flavor
Method used
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Examples
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Effect test
Embodiment 1
[0022] A soup stock red oil Chaoshou seasoning, characterized in that it includes the following raw materials in parts by weight:
[0023] 10-30 parts of chili oil
[0024] 5-15 parts of dried chili
[0025] 5-10 parts of soy sauce
[0026] Chicken essence 2-5 parts
[0027] 2-5 green peppercorns
[0028] 2-5 parts of vinegar
[0029] Spice 5-8 parts
[0030] 5-10 parts of minced green onion
[0031] 6-20 servings of broth.
[0032] Described vinegar is white vinegar.
[0033] The spices include: fennel, star anise, kaempferia, coriander, cardamom and bay leaves.
[0034] The mixing ratio of the fennel, star anise, kaempferum, coriander, cardamom and fragrant leaves is 2:2:2:3:2:1.
Embodiment 2
[0036] A soup stock red oil Chaoshou seasoning, characterized in that it includes the following raw materials in parts by weight:
[0037] 10 parts chili oil
[0038] 5 parts dried chilies
[0039] 5 parts soy sauce
[0040] Chicken essence 2 parts
[0041] 2 green peppercorns
[0042] 2 parts vinegar
[0043] Spice 5 parts
[0044] 5 parts chopped green onion
[0045] 6 servings of broth.
[0046] Described vinegar is white vinegar.
[0047] The spices include: fennel, star anise, kaempferia, coriander, cardamom and bay leaves.
[0048] The mixing ratio of the fennel, star anise, kaempferum, coriander, cardamom and fragrant leaves is 2:2:2:3:2:1.
Embodiment 3
[0050] A soup stock red oil Chaoshou seasoning, characterized in that it includes the following raw materials in parts by weight:
[0061] The spices include: fennel, star anise, kaempferia, coriander, cardamom and bay leaves.
[0062] The mixing ratio of the fennel, star anise, kaempferum, coriander, cardamom and fragrant leaves is 2:2:2:3:2:1.
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Abstract
The invention relates to a condiment, specifically, relates to a soup-stock condiment for meat dumplings in spicy sauce, and is characterized in that the condiment includes the following raw materials in parts by weight: 10-30 parts of chili oil, 5-15 parts of dried chili pepper, 5-10 parts of soybean sauce, 2-5 parts of a chicken essence, 2-5 parts of green prickleyash, 2-5 parts of vinegar, 5-8 parts of a spice, 5-10 parts of minced spring onion, and 6-20 parts of soup-stock.
Description
technical field [0001] The invention relates to a condiment, in particular to a broth and red oil Chaoshou seasoning, which belongs to the technical field of condiment production. Background technique [0002] Chaoshou in Red Oil is a famous Han Chinese snack in Sichuan. This kind of snack is tender and delicious, and the soup is slightly spicy and fragrant. Red Oil Chaoshou is the name of Sichuan people for wonton. Wontons are made all over the country. Red Oil Chaoshou is one of the most famous varieties. Red Oil Chaoshou is called wonton in Guangzhou, clear soup in Jiangxi, and mainly in other parts of China It is called wonton. Wontons appeared in China more than 2,000 years ago, and are very popular in many ethnic groups and regions, so their names and eating methods are also different. In addition to cooking, they can be fried or fried, with different flavors. [0003] The State Intellectual Property Office disclosed an invention with the publication number CN101099...
Claims
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Application Information
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