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Spice seasoning

A spice seasoning and spice technology, which is applied in the field of spice seasoning, can solve the problem that the spice seasoning cannot meet the needs, and achieves the effects of abundant raw materials, simple and easy production method and good taste.

Inactive Publication Date: 2017-01-04
蒋蓉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002]In people's daily life, people often add some condiments when making food and cooking dishes to make food and dishes more delicious. With the continuous improvement of living standards, people The requirements for food are not only high quality, but also high taste, so the requirements for condiments used in processed food and cooking dishes are also getting higher and higher. The spices and condiments commonly used by people can no longer meet the needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The spices amomum, cumin, star anise, and grass fruit that have been screened to remove impurities are respectively fried in salt water. Salt water is used to dissolve salt into salt water. Sprinkle with salt water and stir-fry. Spices amomum, fennel, star anise, grass fruit and salt are in a ratio of 25:1, so that the water content does not exceed 10%, and then they are crushed separately and sieved through an 80-mesh sieve for later use; the spice cloves are picked out Stalks, sieved to remove dust, washed with clean water, taken out and dried in the sun or oven-dried, then crushed and sieved through an 80-mesh sieve for later use; stir-fry the spice prickly ash that has been screened to remove impurities until it emits fragrance and turns red Take it out, cool it down, crush it separately and pass it through an 80-mesh sieve for later use; wash the spice dried ginger, put it in a pot, and fry it with a slow fire until the ginger body foams and expands, and the outsid...

Embodiment 2

[0029] The spices amomum, cumin, star anise, and grass fruit that have been screened to remove impurities are respectively fried in salt water. Salt water is used to dissolve salt into salt water. Sprinkle with salt water and stir-fry. The ratio of spices amomum, fennel, star anise, grass fruit and salt is 25:1, so that the water content does not exceed 10%, and then they are crushed separately and sieved through an 80-mesh sieve for later use; the spice cloves are picked out Stalks, sieved to remove dust, washed with clean water, taken out and dried in the sun or oven-dried, then crushed and sieved through an 80-mesh sieve for later use; stir-fry the spice prickly ash that has been screened to remove impurities until it emits fragrance and turns red Take it out, cool it down, crush it separately and pass it through an 80-mesh sieve for later use; wash the spice dried ginger, put it in a pot, and fry it with a slow fire until the ginger body foams and expands, and the outside ...

Embodiment 3

[0031]The spices amomum, cumin, star anise, and grass fruit that have been screened to remove impurities are respectively fried in salt water. Salt water is used to dissolve salt into salt water. Sprinkle with salt water and stir-fry. Spices amomum, fennel, star anise, grass fruit and salt are in a ratio of 25:1, so that the water content does not exceed 10%, and then they are crushed separately and sieved through an 80-mesh sieve for later use; the spice cloves are picked out Stalks, sieved to remove dust, washed with clean water, taken out and dried in the sun or oven-dried, then crushed and sieved through an 80-mesh sieve for later use; stir-fry the spice prickly ash that has been screened to remove impurities until it emits fragrance and turns red Take it out, cool it down, crush it separately and pass it through an 80-mesh sieve for later use; wash the spice dried ginger, put it in a pot, and fry it with a slow fire until the ginger body foams and expands, and the outside...

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PUM

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Abstract

The invention relates to a spice seasoning. 17 spices including amomum, cinnamon, cumin, star anise, clove, dahurian angelica root, rhizoma kaempferiae, Chinese prickly ash, galangal, dried orange peel, amomum tsao-ko, dry ginger, liquorice, myristica fragrans, pepper, peeled roasted barley and radix curcuma and salt are put into a stirrer according to a proportion and stirred uniformly for 10-15 minutes, and then sterilization, spot check, metering packaging, boxing and warehousing are performed. By adopting the spice seasoning, the processed food and the cooked dishes are good in color, smell, taste and mouthfeel, and have the nutrition increasing and health-care effects on a human body. The raw materials are rich, the preparation method is simple and feasible, and the cost is low.

Description

technical field [0001] The invention relates to an edible seasoning, specifically a spice seasoning. Background technique [0002] In people's daily life, people often add some condiments when making food and cooking dishes to make food and dishes more delicious. With the continuous improvement of living standards, people's requirements for food are not only high quality, but also high taste. Therefore Also more and more higher to the seasoning requirement used when processing food and cooking dish, the spice seasoning commonly used by people can't satisfy demand at present. Contents of the invention [0003] The object of the present invention is to provide people with a kind of spice condiment that can not only make processed food and cooked dishes beautiful in color, flavor and taste, but also has the effect of improving nutrition and health care for human body. [0004] Technical scheme of the present invention: [0005] The present invention is made of the following...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223A23L1/29
CPCA23V2002/00A23V2200/30Y02A40/90
Inventor 蒋蓉
Owner 蒋蓉
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