Composite seasoning and preparation method thereof

A seasoning and composite technology, applied in the field of compound seasoning and its preparation, can solve the problems of singleness of seasoning, unbalanced seasoning and nutrition, professionalism and complexity, etc., and achieve long shelf life, delicious taste, satisfying Effects of Nutritional Requirements

Active Publication Date: 2017-01-04
承德吾久食香食品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve technical problems such as the singleness of the seasoning in the above-mentioned prior art, the professionalism and complexity of the method o...

Method used

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  • Composite seasoning and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0029] The composite seasoning of the present invention includes the following raw materials in parts by mass: 25kg of pork belly, 25kg of lean pork, 8kg of vegetable oil, 10kg of edible salt, 4kg of sweet noodle sauce, 8kg of Haitian light soy sauce, 3kg of Yongchuan soybean meal, 2kg of cooking wine, 2kg of oyster sauce, and glutamic acid Sodium nitrate 6kg, chicken essence 4kg, big bone soup 10kg, sugar 1kg, fresh ginger 6kg, fresh onion 8kg, sesame oil 2kg, pepper 0.5kg, pepper powder 0.5kg, thirteen incense 0.2kg,.

[0030] The preparation method of compound seasoning of the present invention comprises the following steps:

[0031] (1) Raw material handling

[0032] (1) Mince 25kg of pork belly and 25kg of lean pork, rinse, cut into 3-4cm meat pieces, and grind them with a 0.3-0.5cm sieve plate of a meat grinder to prepare meat stuffing;

[0033] (2) Add 4kg of sweet noodle sauce, 8kg of Haitian soy sauce, 3kg of Yongchuan fermented soy sauce, 2kg of cooking wine, 1kg of...

Embodiment 2

[0042]The composite seasoning of the present invention includes the following raw materials in parts by mass: 30 kg of pork belly, 30 kg of lean pork, 10 kg of vegetable oil, 12 kg of edible salt, 6 kg of soybean paste, 10 kg of umami soy sauce, 5 kg of Laoganma fermented soybeans, 3 kg of cooking wine, and 2 kg of oyster sauce , sodium glutamate 8kg, chicken essence 6kg, big bone broth 12kg, sugar 1.5kg, fresh ginger 8kg, fresh onion 10kg, sesame oil 3kg, pepper 0.5kg, pepper powder 1kg, thirteen spices 0.5kg.

[0043] The preparation method of compound seasoning of the present invention comprises the following steps:

[0044] (1) Raw material processing

[0045] (1) Mince 30 kg of pork belly and 30 kg of lean pork, rinse, cut into 3-4 cm pieces, and grind them with a 0.3-0.5 cm sieve plate of a meat grinder to obtain meat stuffing;

[0046] (2) Put 6kg of soybean paste, 10kg of umami soy sauce, 5kg of Laoganma tempeh, 3kg of cooking wine, 1.5kg of sugar, and 2kg of oyster s...

Embodiment 3

[0055] The composite seasoning of the present invention comprises the following raw materials in parts by mass: 35kg of pork belly, 35kg of lean pork, 12kg of vegetable oil, 15kg of edible salt, 8kg of bean paste, 12kg of umami soy sauce, 8kg of Yangjiang fermented soy sauce, 4kg of cooking wine, 3kg of oyster sauce, Sodium Amino Acid 10kg, Chicken Bouillon 8kg, Big Bone Broth 15kg, Sugar 2kg, Fresh Ginger 10kg, Fresh Onion 12kg, Sesame Oil 4kg, Pepper Powder 0.8kg, Pepper Powder 2kg, Thirteen Fragrance 0.8kg.

[0056] The preparation method of compound seasoning of the present invention comprises the following steps:

[0057] (1) Raw material processing

[0058] (1) Mince 35kg of pork belly and 35kg of lean pork, rinse, cut into 3-4cm pieces, and grind them with a 0.3-0.5cm sieve plate of a meat grinder to prepare meat stuffing;

[0059] (2) Add 8kg of bean paste, 12kg of umami soy sauce, 8kg of Yangjiang tempeh, 4kg of cooking wine, 2kg of sugar, and 3kg of oyster sauce int...

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Abstract

The invention discloses a composite seasoning which comprises the following raw materials in parts by mass: 25-35 parts of bacon belly, 25-35 parts of lean pork, 8-12 parts of vegetable oil, 10-15 parts of table salt, 4-8 parts of fermented soy bean paste, 8-12 parts of soy sauce, 3-8 parts of fermented black bean, 2-4 parts of wine sauce, 2-3 parts of oyster sauce, 6-10 parts of sodium glutamate, 4-8 parts of chicken essence, 10-15 parts of pork bone stock, 1-2 parts of white sugar, 6-10 parts of fresh ginger, 8-12 parts of spring onion, 2-4 parts of sesame oil, 0.5-0.8 part of pepper powder, 0.5-2 parts of Chinese prickly ash powder and 0.2-0.8 part of thirteen-spices. The seasoning is mainly prepared from the pork, fermented black bean and fermented soy bean paste in combination with other spices and flavorings, tastes good, and satisfies the nutritional requirements. The seasoning is prepared by using the traditional techniques of stir-frying and boiling, and sufficiently ensures the oil-frying home flavor of the food and dishes. The seasoning has wide applicability, and is suitable for public families and mess halls of institutions, schools and enterprises as well as fast food industry. The seasoning is especially suitable for office workers, old people, lazy people and people incapable of cooking.

Description

technical field [0001] The invention relates to a cooking food seasoning, in particular to a composite seasoning and a preparation method thereof. Background technique [0002] At present, the international and domestic food and catering industries are developing rapidly, and the accompanying seasoning market is extremely active. On the basis of traditional condiments, new condiments are colorful and dazzling. Among them, seasonings that are environmentally friendly, convenient, nutritious and flavor-enhancing, and traditional seasoning are favored by consumers. But the seasoning of prior art all has certain defective no matter how its propaganda selling point changes and refurbishes. [0003] (1) Most seasonings focus on a single auxiliary seasoning function, and need to be used in combination with other seasonings to achieve the seasoning appeal, showing only the simplicity of seasoning. [0004] (2) In addition to traditional condiments such as spices, brewed sauce, so...

Claims

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Application Information

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IPC IPC(8): A23L27/00
Inventor 段桠安
Owner 承德吾久食香食品加工有限公司
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