Heat-clearing seasoning and preparation method thereof

Abstract

The invention discloses a heat-clearing seasoning which comprises the following raw materials in parts by weight: 25-35 parts of fermented enzymatic hydrolysate, 4-6 parts of chilli powder, 3-6 parts of Chinese prickly ash, 2-4 parts of ginger, 3-5 parts of goldthread roots, 4-8 parts of scutellaria baicalensis, 1-3 parts of golden cypress, 2-4 parts of rhizoma picrorhizae, 3-5 parts of felwort, 2-6 parts of ash barks, 3-4 parts of radix sophorae flavescentis, 3-6 parts of dittany barks, 3-5 parts of liquorice, 4-5 parts of orange peel, 2-6 parts of radix angelicae, 3-6 parts of peppermint, 6-10 parts of a nutrient additive, 6-18 parts of edible salt and 6-9 parts of peanut oil. The invention further discloses a preparation method of the heat-clearing seasoning. The heat-clearing seasoning disclosed by the invention has an excellent heat clearing effect and is fragrant and mellow in taste and convenient to eat.

Description

technical field [0001] The invention relates to the field of seasonings, in particular to a fire reducing 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 the prior ar...

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, and the nutritional value cannot meet people's needs, so it is urgent It is necessary to design a kind of fire reducing seasoning to solve the problems in the prior art