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Food flavoring
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A technology for seasoning and food, applied in the directions of food ingredients, functions of food ingredients, food science, etc., can solve the problem of difficult to use in various situations, and achieve the effect of promoting medicinal value
Inactive Publication Date: 2016-12-21
梁建
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Summary
Abstract
Description
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Problems solved by technology
[0002] People will add a variety of seasonings during the processing of food materials to make them taste delicious, such as "Thirteen Flavors" and "Eighteen Flavors" as mixed seasonings on the market. Although the seasoning has a certain seasoning, it is difficult to meet the needs of various situations.
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0010] A food seasoning is composed of the following raw materials by weight ratio: 12 prickly ash, 20 aniseed, 11 cinnamon, 12 ginger, 11 angelica, 10 nutmeg, 10 cumin, 10 amomum, and 8 fennel.
[0011] Weigh the following raw materials in proportion: Zanthoxylum bungeanum, aniseed, cinnamon, ginger, angelica, nutmeg, cumin, amomum, baicalensis, grind them into powder respectively, and mix well.
Embodiment 2
[0013] A food seasoning is composed of the following raw materials in weight ratio: 10 prickly ash, 22 aniseed, 10 cinnamon, 12 ginger, 10 angelica dahurica, 12 nutmeg, 10 fennel, 12 amomum, and 5 fennel.
[0014] Weigh the following raw materials in proportion: Zanthoxylum bungeanum, aniseed, cinnamon, ginger, angelica, nutmeg, cumin, amomum, baicalensis, grind them into powder respectively, and mix well.
Embodiment 3
[0016] A food seasoning is composed of the following raw materials in weight ratio: 12 prickly ash, 20 aniseed, 12 cinnamon, 10 ginger, 12 angelica, 10 nutmeg, 12 fennel, 10 amomum, and 8 fennel.
[0017] Weigh the following raw materials in proportion: Zanthoxylum bungeanum, aniseed, cinnamon, ginger, angelica, nutmeg, cumin, amomum, baicalensis, grind them into powder respectively, and mix well.
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PUM
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Abstract
The invention discloses a food flavoring. The food flavoring comprises the following raw materials by weight: 10 to 12 parts of Chinese prickly ash, 20 to 22 parts of aniseed, 10 to 12 parts of cassiabark, 10 to 12 parts of galangal, 10 to 12 parts of dahurian angelica root, 10 to 12 parts of nutmeg, 10 to 12 parts of common fennel fruit, 10 to 12 parts of villous amomum fruit and 5 to 8 parts of Radix Potentilla discolor. The food flavoring has the advantages that through combination of seasonings and traditional Chinese medicinal materials, the flavoring has nutritional performance besides a flavoring function and promotes the medicinal value of food; and the flavoring is made into powder and is applicable to stewing, cooking, cold blending, etc.
Description
technical field [0001] The invention relates to the technical field of condiments, in particular to a food condiment. Background technique [0002] People will add a variety of seasonings during the processing of food materials to make them taste delicious, such as "Thirteen Flavors" and "Eighteen Flavors" as mixed seasonings on the market. Though the condiment of traditional Chinese medicine has certain seasoning property, it is difficult to satisfy multiple situations to use. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the invention proposes a food seasoning with reasonable composition and convenient use. [0004] In order to achieve the purpose of the above invention, the present invention provides the following technical solutions: a food seasoning, which is composed of the following raw materials in weight ratio: Zanthoxylum bungeanum 10-12, aniseed 20-22, cinnamon 10-12, ginger 10-12, Angelica dahurica 10-22 12. Nutmeg 10-12, cum...
Claims
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Application Information
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