Marinade packet

A technology of brine bag and spice, applied in the direction of food science, can solve the problems of lack of nutrition, complicated operation process, easy to forget steps, etc., and achieve the effect of strong aroma, easy digestion and absorption, and simple use method.

Inactive Publication Date: 2016-10-12
陈英
View PDF2 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These are the most commonly used formula components, but the marinated ingredients used in the market are still different in formula, so the effect of the braised vegetables that can be achieved is also completely different
There are a lot of stewed ingredients in the process of stewing vegetables, the operation process is complicated, and it is easy to forget the steps; and most of the stewed ingredients can only stew vegetables, but there is no nutrition

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A marinade packet comprising spices and seasonings, wherein:

[0010] The spices include the following components by weight: 8 parts of cinnamon, 10 parts of fragrant leaves, 4 parts of vanilla, 4 parts of licorice, 5 parts of Angelica dahurica, 5 parts of grass fruit, 5 parts of papaya, 3 parts of dried pepper, 2 parts of hawthorn, Dial 4 parts, 3 parts lemongrass, 2 parts orange peel, 3 parts kaempferia, 2 parts thyme, 3 parts star anise, 3 parts fennel, 10 parts cloves, 3 parts white cardamom, 6 parts shiitake mushrooms.

[0011] The seasoning comprises the following components by weight: 35 parts of Sichuan salt, 26 parts of rock sugar, 45 parts of old ginger, 32 parts of scallions, 11 parts of cooking wine and 5 parts of cumin.

[0012] Grind the spices into powder, stir and mix evenly, add seasoning, stir and mix evenly, put into several gauze bags in equal portions, and finally seal the gauze bags.

Embodiment 2

[0014] A marinade packet comprising spices and seasonings, wherein:

[0015] The spices include the following components by weight: 9 parts of cinnamon, 12 parts of fragrant leaves, 5 parts of vanilla, 5 parts of licorice, 6 parts of Angelica dahurica, 6 parts of grass fruit, 6 parts of paprika, 5 parts of dried pepper, 3 parts of hawthorn, Dial 5 parts, lemongrass 4 parts, orange peel 3 parts, kaempferia 4 parts, thyme 3 parts, star anise 4 parts, fennel 4 parts, cloves 12 parts, white cardoon 5 parts, shiitake mushrooms 8 parts.

[0016] The seasoning comprises the following components in parts by weight: 40 parts of Sichuan salt, 31 parts of rock sugar, 50 parts of old ginger, 37 parts of green onion, 16 parts of cooking wine and 7 parts of cumin.

[0017] Grind the spices into powder, stir and mix evenly, add seasoning, stir and mix evenly, put into several gauze bags in equal portions, and finally seal the gauze bags.

Embodiment 3

[0019] A marinade packet comprising spices and seasonings, wherein:

[0020] Spices include the following components by weight: 10 parts of cinnamon, 14 parts of fragrant leaves, 6 parts of vanilla, 6 parts of licorice, 7 parts of Angelica dahurica, 7 parts of grass fruit, 7 parts of paprika, 7 parts of dried pepper, 4 parts of hawthorn, Dial 6 parts, 5 parts of lemongrass, 4 parts of orange peel, 5 parts of kaempferen, 4 parts of thyme, 5 parts of star anise, 5 parts of fennel, 14 parts of clove, 6 parts of white cardamom, and 10 parts of shiitake mushroom.

[0021] The seasoning comprises the following components by weight: 45 parts of Sichuan salt, 36 parts of rock sugar, 55 parts of old ginger, 42 parts of green onion, 21 parts of cooking wine and 9 parts of cumin.

[0022] Grind the spices into powder, stir and mix evenly, add seasoning, stir and mix evenly, put into several gauze bags in equal portions, and finally seal the gauze bags.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a marinade packet, which comprises a spice and a seasoning, wherein the spice is prepared from the following components in parts by weight: 8 to 10 parts of cinnamon, 10 to 14 parts of bay leaves, 4 to 6 parts of vanilla, 4 to 6 parts of licorice, 5 to 7 parts of angelica dahurica, 5 to 7 parts of amomum tsao-ko, 5 to 7 parts of nephrolepis, 3 to 7 parts of dried chilli, 2 to 4 parts of hawthorns, 4 to 6 parts of salvia officinalis, 3 to 5 parts of lemon grass, 2 to 4 parts of orange peel, 3 to 5 parts of rhizoma kaempferiae, 2 to 4 parts of murraya paniculata, 3 to 5 parts of star anises, 3 to 5 parts of fennels, 10 to 14 parts of cloves, 3 to 6 parts of cardamoms and 6 to 10 parts of lentinula edodes; the seasoning is prepared from the following components in parts by weight: 35 to 45 parts of Sichuan salt, 26 to 36 parts of rock candies, 45 to 55 parts of mature gingers, 32 to 42 parts of green Chinese onions, 11 to 21 parts of cooking wine and 5 to 9 parts of cumin. According to the marinade packet, a using method is simple, and the marinating time is short; a marinated dish is unique in flavor, aromatic and consistent with the popular taste.

Description

technical field [0001] The invention relates to the field of seasonings, in particular to a stewed stuffing bag. Background technique [0002] Brine material is the seasoning for making stewed vegetables, and generally refers to the traditional Chinese medicine spices used to make brine. The marinade has a strong aroma, which can remove the fishy smell of food raw materials and increase the aroma of food. Put the brine in a brine pot and add water to boil to make brine. Different brine recipes can be made into brine with different flavors. There are hundreds of kinds of spices in the market, the more common ones are star anise, cinnamon, pepper, nard pine, cumin, white koi, meat koi, amomum, fragrant leaves, male cloves, female cloves, sand ginger, nan Ginger, lemongrass, licorice, grass fruit, etc. These are the most commonly used formula components, but the marinade packages used in the market are still different in formula, so the effect of the stewed vegetables that c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/14A23L27/00
Inventor 陈英
Owner 陈英
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap