Bittern package formula and method for preparing bittern by adopting bittern package

A technology of formula and brine, which is applied in the fields of application, function of food ingredients, food science, etc., can solve problems such as single formula, difficult to achieve good color, flavor and quantity of food, etc.

Inactive Publication Date: 2016-05-04
DONGGUAN HONGJUN MEAL MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, using brine to make food is a method commonly used by restaurants and families. However, because the existing brine buns for m

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] A stewed bun formula is provided, which is made of the following materials by weight: about 40-60 cassia twigs, 45-55 cumin, 45-60 orange peels, 40-50 betel nuts, 20-40 male dices, and 40-40 female diced 60. Muxiang 45-70, Caoguo 40-55, Shanhuangpi 50-80, Yuguo 35-55, Pepper 40-60, Spring Amomum 50-70, Zanthoxylum bungeanum 40-60, Amomum 45-60, Wanlixiang 35-55, white button 40-70, vanilla 35-55, fragrant leaves 40-55, licorice 15-30, cinnamon 5-10, star anise 15-25, Luo Han Guo 4-8.

[0008] In the above stewed bun formula, the following materials are used in parts by weight: about 40 cassia twigs, 45 cumin, 45 orange peels, 40 betel nuts, 20 male dices, 40 female dices, 45 woody fragrances, 40 grass fruits, and mountain yellow Skin 50, Yuguo 35, Pepper 40, Spring Amomum 50, Zanthoxylum bungeanum 40, Amomum 45, Miles 35, White buckle 40, Vanilla 35, Fragrant leaves 40, Licorice 15, Cinnamon 5, Star anise 15, Luo Han Guo 4 pieces.

[0009] Provide a method of making br...

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PUM

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Abstract

The invention relates to a bittern package formula and a method for preparing bittern by adopting a bittern package. The bittern package is prepared through proportioning over twenty kinds of natural perfumes, i.e., cassia twigs, small fennel, dried tangerine peel, areca catechu, eugenia caryophyllata, syzygium aromaticum, costus root, tsaoko cardamon, randia cochinchinensis, mutmeg, pepper, fructus amomi, pericarpium zanthoxyli, amomun fruits, Murraya paniculata, cardamom, vanilla, spice leaf, glycyrrhiza uralensis, cassia bark, aniseed and siraitia grosvenorii and elaborately decocting; the bittern and dishes prepared by adopting the bittern package are good in color, aroma and taste. Bittern materials contain cassia barks, the amomun fruits, the glycyrrhiza uralensis, the small fennel, the cloves, the pericarpium zanthoxyli and the like, thereby further having the effects of benefiting Qi and blood, strengthening the intestines and stomach, dispelling the cold-evil by warming the middle warmer, invigorating the lung and the kidney, dispelling phlegm and cold, being aromatic and strengthening stomach, expelling pathogenic wind and easing pain, regulating the flow of Qi to alleviate pain and dispelling roundworms.

Description

technical field [0001] The invention relates to a technology for preparing food ingredients, in particular to a formula of a stewed bun, and also relates to a method for making brine by using the stewed bun. Background technique [0002] In the prior art, using brine to make food is a method commonly used by restaurants and families, but because the existing brine buns for making brine have a single formula or a small number of proportions, it is difficult to make food made using this brine. Achieve the effect of good color and fragrance. Contents of the invention [0003] The object of the present invention is to provide a formula for stewed buns; the brine and stewed vegetables made by using the stewed buns have good color, fragrance and taste. [0004] Provides a recipe for stewed buns. A pack of stewed buns is made of the following materials by weight: about 40-60 cassia twigs, 45-55 cumin, 45-60 dried orange peels, 40-50 betel nuts, 20-40 males, Muding 40-60, Muxian...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23V2002/00A23V2200/30
Inventor 李银满
Owner DONGGUAN HONGJUN MEAL MANAGEMENT CO LTD
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