Natural vegetarian seasoner and preparation method thereof

A technology for seasoning and vegetarian food, applied in the field of natural vegetarian seasoning and its preparation, can solve the problems of disharmony, single stimulation of flavor, lack of natural cooking sense, etc., and achieve the effect of fresh and fragrant flavor, reasonable combination and thick taste

Inactive Publication Date: 2017-05-24
HEXIAN COUNTY JILONGSHAN CONDIMENT
View PDF6 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, some commercially available seasonings mostly use chemical substances such as meat products and monosodium glutamate to increase the taste of the seasoning, lacki

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A natural vegetarian seasoning, made from the following raw materials in parts by weight: 25 parts of compound vegetable powder, 8 parts of yeast extract, 3 parts of fruit powder, 6 parts of spice powder, 2.5 parts of Chinese herbal medicine extract, 6 parts of tempeh, 1.5 parts of flower, 0.8 part of sweet-scented osmanthus, 7 parts of table salt.

[0027] The above-mentioned spice powder is composed of the following raw materials in parts by weight: 8 parts of cinnamon powder, 5 parts of cumin powder, 2 parts of ginger powder, 1 part of lemongrass powder, 5 parts of mint powder, 2 parts of black pepper powder, and 5 parts of coriander seed powder , 2 parts of basil powder.

[0028] The above fruit powder is composed of the following raw materials in parts by weight: 8 parts of lemon powder and 1 part of pineapple powder.

[0029] The preparation method of above-mentioned compound vegetable powder is:

[0030] (1) Wash fresh and mature scallions, salicornia, water ce...

Embodiment 2

[0039] A natural vegetarian seasoning, made from the following raw materials in parts by weight: 30 parts of compound vegetable powder, 5 parts of yeast extract, 4 parts of fruit powder, 5 parts of spice powder, 3 parts of Chinese herbal medicine extract, 8 parts of tempeh, 1 part flower, 1 part sweet-scented osmanthus, 8 parts table salt.

[0040] The above-mentioned spice powder is composed of the following raw materials in parts by weight: 8 parts of cinnamon powder, 3 parts of cumin powder, 4 parts of ginger powder, 2 parts of lemongrass powder, 4 parts of mint powder, 3 parts of black pepper powder, and 5 parts of coriander seed powder , 2 parts of basil powder.

[0041] The above-mentioned fruit powder is composed of the following raw materials in parts by weight: 6 parts of lemon powder and 2 parts of pineapple powder.

[0042] The preparation method of above-mentioned compound vegetable powder is:

[0043] (1) Wash fresh and mature scallions, salicornia, water celery...

Embodiment 3

[0052] A natural vegetarian seasoning, made of the following raw materials in parts by weight: 28 parts of compound vegetable powder, 6 parts of yeast extract, 3 parts of fruit powder, 8 parts of spice powder, 2 parts of Chinese herbal medicine extract, 5 parts of tempeh, 1.5 parts of flower, 1 part of sweet-scented osmanthus, 7 parts of table salt.

[0053] The above-mentioned spice powder is composed of the following raw materials in parts by weight: 5 parts of cinnamon powder, 1 part of cumin powder, 6 parts of ginger powder, 3 parts of lemongrass powder, 1 part of mint powder, 6 parts of black pepper powder, and 3 parts of coriander seed powder , 4 parts of basil powder.

[0054] The fruit powder is composed of the following raw materials in parts by weight: 5-8 parts of lemon powder and 1-3 parts of pineapple powder.

[0055] The preparation method of the above compound vegetable powder is the same as in Example 1; the preparation method of the Chinese herbal medicine ex...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of food processing and particularly relates to natural vegetarian seasoner and a preparation method thereof. The natural vegetarian seasoner is prepared from the following raw materials in parts by weight: 20-30 parts of compound vegetable powder, 5-10 parts of yeast extracts, 2-4 parts of fruit powder, 5-8 parts of spice powder, 2-3 parts of Chinese herb extracts, 4-8 parts of fermented soya beans, 1-2 parts of sophora japonica, 0.5-1 part of omanthus fragrans and 5-8 parts of salt, wherein the compound vegetable powder is prepared from allium chinensis, salicornia herbacea, oenanthe stolonifera, Allium chrysanthum, hericium erinaceus and tomatoes, and the Chinese herb extracts are prepared from tangerine peel and liquorice. In the invention, the seasoner is prepared by selecting all natural materials, so as to conform to the pursuit of wide consumers for the health concept; meanwhile, the seasoner is reasonable in matching, is healthy and nutrient, has fresh and delicious flavor and soft and thick taste, has a unique fresh-increase seasoning effect and can be widely applied in cooking and seasoning of dishes.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a natural vegetarian seasoning and a preparation method thereof. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. In terms of sources, most come directly or indirectly from plants, and a few are animal ingredients (such as dried bonito used in miso soup in Japanese cuisine) or synthetic ingredients (such as monosodium glutamate). From the taste added by the seasoning, there are sour, sweet, bitter, spicy, salty, fresh, and hemp. The added aromas are sweet, spicy, minty, fruity and so on. In terms of technical means, in ancient times, most of them were natural seasonings (such as salt, soybean oil, sugar, star anise), and now Chinese people often use compound seasonings (monosodium glutamate, chicken essence, chicken powder), and foreign countries mostly us...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L27/10A23L27/14A23L19/00A23L11/00A23L33/10A23L33/105A23L11/50
CPCA23V2002/00A23V2200/30A23V2200/32A23V2250/21
Inventor 陈治娟
Owner HEXIAN COUNTY JILONGSHAN CONDIMENT
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap