Appetite-promoting high-protein seasoning and preparation method thereof

A seasoning and high-protein technology, which is applied in the field of appetizing high-protein seasoning and its preparation, can solve problems such as affecting appetite, nutritional value cannot meet people's needs, and poor health-preserving effect

Inactive Publication Date: 2017-02-01
HUANGSHAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And eating too much of the existing seasonings can cause the numbness of people's taste buds, and after a long time will cause loss of appetite and affect appetite, and the health-preserving effect of the seasonings in the prior art is poor, the protein content is low, and the nutritional value cannot satisfy people's needs. Demand, therefore urgently need to design a kind of appetizing high-protein seasoning to solve the problem in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of appetizing high-protein seasoning proposed by the present invention, its raw material comprises by weight: 55 parts of crab roe, 25 parts of lobster meat powder, 10 parts of river snail powder, 4.5 parts of silkworm chrysalis powder, 3 parts of soybean powder, 5 parts of chili powder, Chinese prickly ash 4.5 parts, 3 parts of ginger, 4.5 parts of hawthorn, 2 parts of sword bean, 3 parts of longan, 4 parts of jujube, 3.5 parts of cumin, 2 parts of papaya, 3 parts of lentils, 4 parts of lily, 2.5 parts of Gorgon fruit, 3.5 parts of red bean, 4 parts of bergamot, 4 parts of almonds, 3.5 parts of kelp, 2 parts of kernels, 1.5 parts of lotus seeds, 2.5 parts of cassia seeds, 4 parts of licorice, 4.5 parts of orange peel, 4 parts of Angelica dahurica, 4.5 parts of mint, 8 parts of nutritional additives, 12 parts of edible salt 6 parts, 6 parts of sesame oil.

Embodiment 2

[0023]A kind of appetizing high-protein seasoning proposed by the present invention, its raw material comprises by weight: 50-60 parts of crab roe, 20 parts of lobster meat powder, 15 parts of river snail powder, 3 parts of silkworm chrysalis powder, 5 parts of bean paste powder, 4 parts of paprika powder , 6 parts of pepper, 2 parts of ginger, 6 parts of hawthorn, 1 part of sword bean, 4 parts of longan, 3 parts of jujube, 5 parts of cumin, 1 part of papaya, 4 parts of lentils, 3 parts of lily, 3.5 parts of Gorgon fruit, 2 parts of red bean 5 servings of bergamot, 2 servings of almonds, 5 servings of kelp, 1 serving of nuclei, 2 servings of lotus seeds, 2 servings of cassia seeds, 5 servings of licorice, 4 servings of orange peel, 6 servings of Angelica dahurica, 3 servings of mint, 10 servings of nutritional additives, edible 6 parts of salt, 8 parts of sesame oil.

[0024] The nutritional additive is made by mixing olive oil, black sesame powder, coix seed powder, medlar fr...

Embodiment 3

[0030] A kind of appetizing high-protein seasoning proposed by the present invention, its raw material comprises by weight: 50-60 parts of crab roe, 30 parts of lobster meat powder, 5 parts of river snail powder, 6 parts of silkworm chrysalis powder, 1 part of bean paste powder, 6 parts of paprika powder , 3 parts of pepper, 4 parts of ginger, 3 parts of hawthorn, 3 parts of sword bean, 2 parts of longan, 5 parts of jujube, 2 parts of cumin, 3 parts of papaya, 2 parts of lentils, 5 parts of lily, 1.5 parts of gorgon, 5 parts of red bean 3 servings of bergamot, 6 servings of almonds, 2 servings of kelp, 3 servings of kernels, 1 serving of lotus seeds, 3 servings of cassia seeds, 3 servings of licorice, 5 servings of orange peel, 2 servings of Angelica dahurica, 6 servings of mint, 6 servings of nutritional additives, edible 18 parts of salt, 4 parts of sesame oil.

[0031] The nutritional additive is made by mixing olive oil, black sesame powder, coix seed powder, medlar fruit ...

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PUM

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Abstract

The invention discloses appetite-promoting high-protein seasoning. The appetite-promoting high-protein seasoning is prepared from the following raw materials: crab cream, lobster meal, viviparidae meal, silkworm chrysalis meal, doudan powder, chilli powder, pericarpium zanthoxyli, rhizoma zingiberis recens, fructus crataegi, semen canavaliae, arillus longan, fructus jujubae, fructus foeniculi, fructus chaenomelis, semen lablab album, bulbus lilii, semen euryales, semen phaseoli, fructus citri sarcodactylis, semen armeniacae amarae, laminaria japonica, kernel, semen nelumbinis, semen cassiae, liquorice root, orange peel, radix angelicae dahurioae, herba menthae, nutrient additives, edible salt and sesame oil. The invention also provides a preparation method of the appetite-promoting high-protein seasoning. The appetite-promoting high-protein seasoning prepared by the invention has an excellent appetite promoting function, and is high in protein content, rich in nutrients, good in taste and convenient to eat.

Description

technical field [0001] The invention relates to the field of seasonings, in particular to an appetizing high-protein seasoning and a preparation method thereof. Background technique [0002] Existing seasonings are of a great variety, but general seasonings have a single function, such as monosodium glutamate, chicken essence, spices, etc., which only play the role of adjusting mouthfeel. When people make cooked food such as grilled fish, lobster, dry pot, and roasted chicken, as well as cold dishes or cold products, they need to prepare seasonings, and the flavors of the seasonings vary from person to person. Some are sweet but not salty, some are salty but not sweet and sour, or the ratio of sweet, sour and salty is out of balance and cannot be swallowed. And eating too much of the existing seasonings can cause the numbness of people's taste buds, and after a long time will cause loss of appetite and affect appetite, and the health-preserving effect of the seasonings in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/10
CPCA23V2002/00A23V2200/32A23V2250/542
Inventor 李丰伯姚婷李晓毓
Owner HUANGSHAN UNIV
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