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Seasoning for spicy mix and preparation method of seasoning

A seasoning and spicy seasoning technology, which is applied in the field of spicy seasoning and its preparation, can solve the problem of high salinity requirements, and achieve the effects of low salt content, better flavor and better taste

Inactive Publication Date: 2016-07-20
YIHAI CHINA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

By adding a variety of Chinese herbal medicines, it is more beneficial for people to enjoy delicious food while protecting people's bodies, self-cultivation and self-cultivation, reducing the harm of spicy food to the human body, making the seasoning sauce have therapeutic effects, and better solving the problem of Chinese herbal medicine in seasoning sauce. The application in the preparation has improved people's living standards, but in order to meet the shelf life of one year, its salinity requirements are still relatively high

Method used

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  • Seasoning for spicy mix and preparation method of seasoning
  • Seasoning for spicy mix and preparation method of seasoning
  • Seasoning for spicy mix and preparation method of seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Prepare ingredients according to the following ratio:

[0059] 1) The seasoned red oil bag is composed of the following raw materials according to the mass fraction: 72% cooked fragrant red oil, 3% pepper oil, 6% rattan pepper oil, 11% sesame oil, 5% peanut butter and 3% sesame paste.

[0060] Among them, the cooked fragrant red oil is composed of the following raw materials according to the mass fraction: vegetable oil 77%, ginger slices 1.2%, onion 1.5%, green onion 1%, garlic 0.7%, celery 1.5%, chili powder 14%, sesame 1.1%, star anise 0.2% , 0.2% cinnamon, 0.4% bay leaf, 0.4% fennel, 0.5% grass fruit, 0.3% kaempferia.

[0061] 2) The seasoning package is composed of the following raw materials according to the mass fraction: 6% chili powder, 2% B maltol, 8% edible salt, 6% monosodium glutamate, 5% chicken powder, 2% pepper powder, 30% balsamic vinegar, white sugar 15%, garlic juice 5%, ginger juice 5%, soy sauce 15% and potassium sorbate 0.05%.

[0062] The prepar...

Embodiment 2

[0073] Prepare ingredients according to the following ratio:

[0074] 1) The seasoned red oil bag is composed of the following raw materials according to the mass fraction: 70% cooked fragrant red oil, 4% pepper oil, 6% rattan pepper oil, 12% sesame oil, 5% peanut butter and 3% sesame paste.

[0075] Among them, the cooked fragrant red oil is composed of the following raw materials according to the mass fraction: 76% vegetable oil, 1.5% ginger, 1.3% onion, 1% green onion, 0.5% garlic, 1.7% celery, 14% paprika, 1% sesame, and 0.2% star anise , 0.2% cinnamon, 0.4% bay leaf, 0.4% fennel, 0.5% grass fruit, 0.3% kaempferia.

[0076] 2) The seasoning package is composed of the following raw materials according to the mass fraction: 6% chili powder, 2% B maltol, 9% edible salt, 6% monosodium glutamate, 4% chicken powder, 2% pepper powder, 30% balsamic vinegar, white sugar 15%, garlic juice 5%, ginger juice 5%, soy sauce 15% and potassium sorbate 0.06%.

[0077] The preparation meth...

Embodiment 3

[0082] Prepare ingredients according to the following ratio:

[0083] 1) The seasoned red oil bag is composed of the following raw materials according to the mass fraction: 65% cooked fragrant red oil, 5% pepper oil, 6% rattan pepper oil, 18% sesame oil, 3% peanut butter and 3% sesame paste.

[0084] Among them, cooked fragrant red oil is composed of the following raw materials according to the mass fraction: 78% vegetable oil, 1.5% ginger, 1.3% onion, 1% green onion, 0.5% garlic, 1.7% celery, 12.5% ​​paprika, 1.5% sesame, 0.2% star anise , 0.2% cinnamon, 0.4% bay leaf, 0.4% fennel, 0.5% grass fruit, 0.3% kaempferia.

[0085] 2) The seasoning package is composed of the following raw materials according to the mass fraction: 6% chili powder, 2% B maltol, 8% edible salt, 6% monosodium glutamate, 5% chicken powder, 2% pepper powder, 30% balsamic vinegar, white sugar 15%, garlic juice 5%, ginger juice 5%, soy sauce 15% and potassium sorbate 0.08%.

[0086] The preparation method...

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Abstract

The invention relates to a seasoning for a spicy mix and a preparation method of the seasoning. The seasoning for the spicy mix is divided into forms of seasoning red oil packs and seasoning packs, wherein the seasoning red oil packs contain cooked fragrant red oil. The seasoning for the spicy mix disclosed by the invention is prepared through the following steps of separately filling the seasoning red oil packs and the seasoning packs, and performing combined packaging. According to the seasoning and the preparation method thereof disclosed by the invention, raw materials, components and the proportion thereof of the seasoning red packs are adjusted, and the refining technology of the cooked fragrant red oil is improved, so that the taste of products is guaranteed to the maximum extent, the quality guarantee period is prolonged, and the seasoning has the advantages of being convenient to eat and store, good in mouth feel, low in salt and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy spicy seasoning and a preparation method thereof. Background technique [0002] At present, Sichuan-style cuisine is increasingly sought after by consumers, and when it comes to Sichuan cuisine, the most unforgettable thing is spicy. Spicy flavors are becoming more and more popular, such as spicy hot pot, spicy hot pot, malatang, saliva chicken, couple's lung slices and so on. Spicy has become an indispensable taste element in people's life. And along with the improvement of people's consumption level, more and more people are willing to try cooking at home by themselves and use some seasonings. [0003] At present, there are very few such spicy seasonings for mixing on the market, and most of them are in the form of a mixture of spicy oil, vinegar, and soy sauce. In order to meet the one-year shelf life, the salinity is relatively high, and the taste of the pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 崔俊锋苟轶群韩俊娟杜永新曾光建杜壮
Owner YIHAI CHINA FOOD CO LTD
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