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Compound seasoning stewing material and preparation method thereof

A raw material, dried lily technology, applied in the field of soup materials, can solve problems such as single taste, affecting the taste of soup, and affecting human health, and achieve the effect of good taste, rich nutrition, and protection

Inactive Publication Date: 2016-07-20
SICHUAN WUDOUMI FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, people's requirements for food are getting higher and higher. While paying attention to the taste of food, they pay more attention to the nutritional collocation of food and the health of the human body; Constantly add seasoning and use seasoning packets, poor seasoning will also affect the taste of the soup
[0003] At present, there are a variety of medicinal materials on the market for making soup with meat (chicken, duck, bones, etc.), such as tonics, flavor materials, etc., which have a single taste and cannot nourish the human body well. Some of them add a lot of food additives, which will even affect human health after eating; therefore, a soup material that can effectively increase the taste of soup and regulate human health needs to be developed urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The compound seasoning stew includes the following raw materials in parts by weight: 5 parts of vegetable oil, 5 parts of lotus rice, 5 parts of Gorgon fruit, 5 parts of dried lily, 2 parts of Guangyam, 1 part of jujube, 1 part of longan, 1 part of wolfberry and 1 part of scallion oil share;

[0025] Wherein, the scallion oil includes the following raw materials in parts by weight: 400 parts of vegetable oil, 50 parts of shallots, 20 parts of soaked ginger and 10 parts of garlic.

[0026] The preparation method of the compound seasoning stew is as follows: the lotus rice, Gorgon fruit, dried lily, Chinese yam, jujube, longan and wolfberry are screened, cleaned and removed for later use;

[0027] Preparation of scallion oil: Pour 400 parts of vegetable oil into the pot and boil the oil temperature to 180°C, add 50 parts of scallions, 20 parts of soaked ginger and 10 parts of garlic and cook for 1 hour. When there is no water in the oil, gradually heat up to After 250°C,...

Embodiment 2

[0029] The compound seasoning stew includes the following raw materials in parts by weight: 20 parts of vegetable oil, 7 parts of lotus rice, 9 parts of Gorgon fruit, 10 parts of dried lily, 5 parts of Guangyam, 6 parts of jujube, 1.5 parts of longan, 2 parts of wolfberry and 2 parts of shallot oil share;

[0030] Wherein, the scallion oil includes the following raw materials in parts by weight: 420 parts of vegetable oil, 60 parts of shallots, 20 parts of soaked ginger and 40 parts of garlic.

[0031] The preparation method of compound seasoning stew is:

[0032] Screen lotus rice, Gorgon fruit, dried lily, Chinese yam, jujube, longan and wolfberry, wash and remove impurities for later use; use purified water to prepare 200 parts of brine with a salinity of 16 degrees for later use.

[0033] Preparation of scallion oil

[0034] Pour 420 parts of vegetable oil into the pot and boil the oil temperature at 180°C, add 60 parts of green onions, 20 parts of ginger and 40 parts of...

Embodiment 3

[0036] The compound seasoning stew includes the following raw materials in parts by weight: 15 parts of vegetable oil, 11 parts of lotus rice, 12 parts of gorgon, 10 parts of dried lily, 12 parts of Guangyam, 10 parts of jujube, 2 parts of longan, 1.7 parts of wolfberry and 2 parts of scallion oil share;

[0037] Wherein, the scallion oil includes the following raw materials in parts by weight: 500 parts of vegetable oil, 70 parts of shallots, 30 parts of soaked ginger and 20 parts of garlic.

[0038] The preparation method of compound seasoning stew is:

[0039] Screen lotus rice, Gorgon fruit, dried lily, Chinese yam, jujube, longan and wolfberry, wash and remove impurities for later use; use purified water to prepare 200 parts of salt water with a salinity of 15-16 degrees for later use.

[0040] Preparation of scallion oil

[0041] Pour 500 parts of vegetable oil into the pot and boil the oil at 180°C, add 70 parts of green onions, 30 parts of soaked ginger and 20 parts ...

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Abstract

The invention discloses a compound seasoning stewing material and a preparation method thereof. The compound seasoning stewing material comprises the following raw materials in parts by weight: 5-38 parts of vegetable oil, 5-15 parts of lotus seeds, 5-15 parts of gordon euryale seeds, 5-15 parts of dried lily bulbs, 2-12 parts of rhizoma Dioscoreae persimilis, 1-11 parts of Chinese dates, 1-2 parts of longan fruits, 1-2 parts of Chinese wolfberry fruits and 1-3 parts of green-onion oil; and the green-onion oil is prepared from the following raw materials in parts by weight: 400-600 parts of vegetable oil, 50-100 parts of green onions, 20-40 parts of pickled fresh gingers and 10-40 parts of garlic.

Description

technical field [0001] The invention relates to a soup material in the technical field of food, in particular to a compound seasoning stew and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people's requirements for food are getting higher and higher. While paying attention to the taste of food, they pay more attention to the nutritional collocation of food and the health of the human body; Keep adding seasonings and using seasoning packets. Poor seasonings will also affect the taste of the soup. [0003] At present, there are a variety of medicinal materials on the market for making soup with meat (chicken, duck, bones, etc.), such as tonics, flavor materials, etc., which have a single taste and cannot nourish the human body well. Some of them add a large amount of food additives, which may even affect human health after eating; for this reason, a soup material that can effectively increase the taste of soup a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23V2002/00
Inventor 王顺海
Owner SICHUAN WUDOUMI FOOD DEV
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