Fragrant and hot seasoning and preparation method thereof

A seasoning and spicy technology, applied in the field of spicy seasoning and its preparation, can solve the problems of single taste, influence on human health, influence on the taste of dishes, etc., and achieve the effects of good taste, strong and rich taste, and avoidance of irritating odor.

Inactive Publication Date: 2016-08-17
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 combination of food and the health of the human body; the dishes prepared by cooking, in the preparation process, It is necessary to add seasonings and use seasoning packets continuously. Poor matching of seasonings will also affect the taste of dis...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The spicy seasoning includes the following raw materials by weight: 40 parts of vegetable oil; 30 parts of vegetable oil; 20 parts of new-generation dried chili; 12 parts of chicken oil; 4 parts of butter; 4 parts of old ginger; 2 parts of garlic; 4 parts of onion; 3 parts of Pixian watercress; 3 parts of Juancheng bean paste; 2 parts of green peppercorns; 2 parts of red peppercorns; 1 part of cumin powder; 1 part of spice powder; 2 parts of white wine; 3 parts of table salt; 2 parts of yeast extract; MSG 2 parts; double fresh chicken essence 2 parts.

[0031] Wherein, the scallion oil includes the following raw materials in parts by weight: 400 parts of vegetable oil, 50 parts of shallots, 30 parts of soaked ginger and 30 parts of garlic.

[0032] The preparation method of spicy seasoning comprises the following steps:

[0033] Screen and clean the old ginger, garlic and onion and grind them into granules for later use; filter the new-generation dried peppers to remov...

Embodiment 2

[0038] The spicy seasoning includes the following raw materials by weight: 40 parts of vegetable oil; 20 parts of vegetable oil; 10 parts of new-generation dried chili; 5 parts of chicken oil; 1 part of butter; 2 parts of old ginger; 2 parts of garlic; 2 parts of onion; 2 parts of Pixian watercress; 2 parts of Juancheng bean paste; 1 part of green peppercorn; 1 part of red peppercorn; 1 part of cumin powder; 1 part of spice powder; 1 part of white wine; 1 part of table salt; 1 part of yeast extract; 2 parts; double fresh chicken essence 2 parts;

[0039] 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.

[0040] The preparation method of spicy seasoning comprises the following steps:

[0041]Screen and clean the old ginger, garlic and onion and grind them into granules for later use; filter the new-generation dried peppers to remove impurities, ...

Embodiment 3

[0046] The spicy seasoning includes the following raw materials in parts by weight: 50 parts of vegetable oil; 30 parts of vegetable oil; 20 parts of new-generation dried chili; 15 parts of chicken oil; 5 parts of butter; 4 parts of old ginger; 4 parts of garlic; 4 parts of onion; 4 parts of Pixian Douban; 4 parts of Juancheng Bean Paste; 2 parts of Green Zanthoxylum bungeanum; 2 parts of Red Zanthoxylum bungeanum; 2 parts of cumin powder; 2 parts of spice powder; 2 parts of white wine; 5 parts of table salt; 3 parts; double fresh chicken essence 3 parts;

[0047] Wherein, the scallion oil includes the following raw materials in parts by weight: 600 parts of vegetable oil, 100 parts of shallots, 40 parts of soaked ginger and 40 parts of garlic.

[0048] The preparation method of spicy seasoning comprises the following steps:

[0049] Screen and clean the old ginger, garlic and onion and grind them into granules for later use; filter the new-generation dried peppers to remove ...

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PUM

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Abstract

The present invention discloses fragrant and hot seasoning and a preparation method thereof. The fragrant and hot seasoning comprises the following raw materials in parts by weight: 40-50 parts of vegetable oil, 20-30 parts of rapeseed oil, 10-20 parts of new-generation dried chilies, 5-15 parts of chicken oil, 1-5 parts of beef tallow, 2-4 parts of old gingers, 2-4 parts of garlics, 2-4 parts of onions, 2-4 parts of Pixian broad bean paste, 2-4 parts of Juancheng branded broad bean paste, 1-2 parts of green Chinese prickly ash, 1-2 parts of red Chinese prickly ash, 1-2 parts of cumin powder, 1-2 parts of spice powder, 1-2 parts of Baijiu, 1-5 parts of edible salt, 1-2 parts of yeast extract, 2-3 parts of monosodium glutamate and 2-3 parts of Shuangxian chicken essence. Oil prepared from green Chinese onion comprises the following raw materials in parts by weight: 400-600 parts of vegetable oil, 50-100 parts of green Chinese onions, 20-40 parts of pickled fresh gingers and 10-40 parts of garlics.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a spicy seasoning 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 combination of food and the health of the human body; the dishes prepared by cooking, in the preparation process, It is necessary to constantly add seasoning and use seasoning packets, and poor seasoning matching will also affect the taste of dishes. [0003] At present, there are many kinds of medicine packages for cooking with meat (chicken, duck, fish, pork, beef, mutton, bones, etc.) The human body plays a nourishing role, some of them add a large amount of food additives, and even have an impact on human health after eating; for this reason, a seasoning that can effectively increase the taste of coo...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/14A23L27/16A23L11/00A23L31/15A23L33/10A23L11/50
CPCA23V2002/00A23V2200/16A23V2200/30A23V2250/08A23V2250/218
Inventor 王顺海
Owner SICHUAN WUDOUMI FOOD DEV
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