Seasoning packet and production method thereof

Abstract

The invention provides a seasoning packet and relates to the field of foods. The seasoning packet is mainly prepared from the following raw materials in parts by weight: main materials: 650 to 900 parts of snails, 400 to 600 parts of ox bones and 400 to 600 parts of pig bones; an auxiliary material: 40 to 60 parts of purple perilla; spices: 2 to 3 parts of liquorice roots, 10 to 15 parts of momordica grosvenori and 0.8 to 1.3 parts of vanilla; a seasoning: 20 to 30 parts of fermented bean curd; 4000 to 6000 parts of water; 45 to 55 parts of chili oil and 42 to 58 parts of edible oil. The seasoning packet provided by the invention not only has relatively high nutritive value, but also has a very good taste, and is easily absorbed by human bodies. The invention further provides a production method of the seasoning packet; the production method is simple to operate and convenient for production.

Description

technical field

[0001] The invention relates to the field of food, in particular to a seasoning pack and a manufacturing method thereof. Background technique

[0002] In daily life, people often use seasoning packs when cooking food. Seasoning packs are a kind of food additive seasonings, which are widely loved by people because of their simplified food production, convenient use, and good taste. The seasoning package mainly includes two kinds of powder seasoning package and sauce seasoning package. The existing powdery seasoning package generally uses chicken powder or beef powder as the main ingredient, and then adds salt, monosodium glutamate, essence, etc., and is prepared according to a certain proportion. In general, the sauce seasoning bag is made of bean paste as the main ingredient, and then other ingredients are added to make a seasoning bag mixed with oil and sauce. Whether it is a powdered seasoning bag or a sauce seasoning bag, its nutritional value is very low...