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Edible seasoning and production method thereof

A technology for seasoning and raw materials, applied in the field of edible seasoning and its preparation, can solve problems such as single efficacy, and achieve the effects of delicious taste, good smell and fragrance, and obvious effects of clearing heat and reducing fire.

Inactive Publication Date: 2017-04-26
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a food seasoning that can clear away heat and reduce fire and its preparation method for the problem of single efficacy in the prior art

Method used

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  • Edible seasoning and production method thereof

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Effect test

Embodiment 1

[0029] Edible seasoning provided by the invention is prepared by following formula and method:

[0030] An edible seasoning made from the following raw materials in parts by weight: 8 parts of sand ginger, 3 parts of green onion, 4 parts of Chinese prickly ash, 3 parts of fragrant leaves, 4 parts of star anise, 4 parts of forsythia, 8 parts of Ophiopogon japonicus, and 4 parts of cohosh , 5 servings of bamboo cabbage, 5 servings of sorghum seven, 4 servings of pumpkin root and 3 servings of pork liver.

[0031] The preparation method of food seasoning is as follows:

[0032] (1) According to parts by weight, first take sand ginger, green onion, Chinese prickly ash, fragrant leaves, star anise, forsythia, radices, cohosh, bamboo heart, sorghum seven, pumpkin root and pork liver, and then wash the above raw materials respectively , and then dried and crushed respectively to obtain sand ginger powder, green onion powder, pepper powder, bay leaf powder, star anise powder, forsyth...

Embodiment 2

[0035] Edible seasoning provided by the invention is prepared by following formula and method:

[0036] An edible seasoning, made from the following raw materials in parts by weight: 10 parts of sand ginger, 5 parts of green onion, 6 parts of peppercorns, 5 parts of fragrant leaves, 6 parts of star anise, 6 parts of forsythia, 10 parts of Ophiopogon japonicus, 6 parts of cohosh , 7 servings of bamboo cabbage, 7 servings of sorghum, 6 servings of pumpkin root and 5 servings of pork liver.

[0037] The preparation method of food seasoning is as follows:

[0038] (1) According to parts by weight, first take sand ginger, green onion, Chinese prickly ash, fragrant leaves, star anise, forsythia, radices, cohosh, bamboo heart, sorghum seven, pumpkin root and pork liver, and then wash the above raw materials respectively , and then dried and crushed respectively to obtain sand ginger powder, green onion powder, pepper powder, bay leaf powder, star anise powder, forsythia powder, Ophi...

Embodiment 3

[0041] Edible seasoning provided by the invention is prepared by following formula and method:

[0042] An edible seasoning, made from the following raw materials in parts by weight: 12 parts of sand ginger, 7 parts of green onion, 8 parts of Chinese prickly ash, 7 parts of fragrant leaves, 8 parts of star anise, 8 parts of forsythia, 12 parts of Ophiopogon japonicus, and 8 parts of Cimicifuga , 9 parts of bamboo cabbage, 9 parts of sorghum seven, 8 parts of pumpkin root and 7 parts of pork liver dish.

[0043]The preparation method of food seasoning is as follows:

[0044] (1) According to parts by weight, first take sand ginger, green onion, Chinese prickly ash, fragrant leaves, star anise, forsythia, radices, cohosh, bamboo heart, sorghum seven, pumpkin root and pork liver, and then wash the above raw materials respectively , and then dried and crushed respectively to obtain sand ginger powder, green onion powder, pepper powder, bay leaf powder, star anise powder, forsythi...

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Abstract

The invention belongs to the technical field of food and particularly relates to edible seasoning and a production method thereof. The edible seasoning is produced by, by weight, 8-12 parts of Kaempferia galanga L, 3-7 parts of shallot, 4-8 parts of Chinese prickly ash, 3-7 parts of myrcia, 4-8 parts of star anise, 4-8 parts of fructus forsythia, 8-12 parts of radix ophiopogonis, 4-8 parts of rhizoma cimicifugae, 5-9 parts of henon bamboo young leaves, 5-9 parts of Sorghumpro pinquum (Kunth) Hitehc., 4-8 parts of pumpkin root and 3-7 parts of Dicliptera chinensis. The edible seasoning is delicious, has an effect of clearing heat and decreasing internal heat, and is worthy of popularization.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an edible seasoning and a preparation method thereof. Background technique [0002] Edible flavorings, referred to as edible seasonings, are flavoring substances added to improve the flavor of food during cooking and preparation of food. Spices are divided into daily chemical spices, food seasonings and tobacco spices according to their use. Food seasonings are divided into natural flavors and artificial flavors according to different sources. Commonly used natural spices include star anise, fennel, pepper, radix japonicus, pepper, mint, clove, jasmine, osmanthus, rose, cohosh, bay leaf, grass fruit and cinnamon, etc. The above-mentioned spices are also called seasonings in people's daily life and become a must-have in daily life. However, it is impossible for people to prepare so many spice raw materials at home when cooking, so various seasonings have appeared on the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 黄玲玲
Owner GUANGXI UNIV
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