Pickle-type Chinese food stir-frying seasoning and preparation method thereof

A seasoning and bubble-flavor technology, which is applied to the field of bubble-flavored Chinese food fried seasoning and its preparation, can solve the problems of affecting the taste of dishes, incapable of nourishing the human body, and affecting human health, and achieves avoiding irritating odor and brightening the color. , Guaranteed fresh and delicious effect

Inactive Publication Date: 2017-05-31
SICHUAN WUDOUMI FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dishes prepared by stir-frying, in the preparation process, need to add seasonings and use seasoning packets continuously, poor matching of seasonings will also affect the taste of the dishes
[0003] At present, there are a variety of medicinal material packages on

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The stir-fried seasoning for Chinese food of the present embodiment comprises the following raw materials in parts by weight: 50 parts of pickled peppers; 8 parts of pickled radish; 40 parts of red oil; 5 parts of scallion oil; 5 parts of soaked ginger; 4 parts of yellow rice wine; 3 parts rattan pepper oil; 2 parts green peppercorns; 2 parts monosodium glutamate; 2 parts white wine; 1 part chicken essence.

[0029] The raw material used for the pickled pepper is Guizhou autumn white pepper.

[0030] The preparation method of the red oil is as follows: heating 80 parts of vegetable oil to 110-140 ° C, adding 32 parts of chili sauce, 15 parts of Chinese prickly ash, 5 parts of star anise, 20 parts of kaempferen, 13 parts of green onion, 9 parts of garlic, 11 parts of ginger and Boil 5 parts of sugar for 2 to 4 hours. When there is no water in the oil, filter the residue and collect the filtrate to obtain red oil.

[0031] The preparation method of the scallion oil is as...

Embodiment 2

[0039] The stir-fried seasoning for Chinese food of the present embodiment comprises the following raw materials in parts by weight: 40 parts of pickled peppers; 10 parts of pickled radish; 35 parts of red oil; 8 parts of scallion oil; 7 parts of soaked ginger; 5 parts of yellow rice wine; 2 parts rattan pepper oil; 4 parts green peppercorns; 3 parts monosodium glutamate; 3 parts white wine; 2 parts chicken essence.

[0040] The raw material used for the pickled pepper is Guizhou autumn white pepper.

[0041] The preparation method of the red oil is as follows: heating 50 parts of vegetable oil to 110-140° C., adding 20 parts of chili sauce, 10 parts of Zanthoxylum bungeanum, 3 parts of star anise, 5 parts of kaempferen, 5 parts of green onion, 4 parts of garlic, 5 parts of ginger and 3 parts of sugar, boil for 2-4 hours, when there is no water in the oil, filter the residue, collect the filtrate to get red oil.

[0042] The preparation method of the scallion oil is as follow...

Embodiment 3

[0050] The stir-fried seasoning for Chinese food of the present embodiment comprises the following raw materials in parts by weight: 45 parts of pickled peppers; 5 parts of pickled radish; 30 parts of red oil; 10 parts of scallion oil; 10 parts of soaked ginger; 6 parts of yellow rice wine; 5 parts rattan pepper oil; 3 parts green peppercorns; 5 parts monosodium glutamate; 4 parts white wine; 1 part chicken essence.

[0051] The raw material used for the pickled pepper is Guizhou autumn white pepper.

[0052] The preparation method of the red oil is as follows: heating 100 parts of vegetable oil to 110-140 ° C, adding 40 parts of chili sauce, 20 parts of Chinese prickly ash, 15 parts of star anise, 15 parts of kaempferen, 20 parts of green onion, 20 parts of garlic, 20 parts of ginger and 15 parts of sugar, boil for 2-4 hours, when there is no water in the oil, filter the residue, collect the filtrate to get red oil.

[0053] The preparation method of the scallion oil is as f...

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PUM

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Abstract

The invention discloses a pickle-type Chinese food stir-frying seasoning and a preparation method thereof. The pickle-type Chinese food stir-frying seasoning is prepared from the following raw materials in parts by weight: 40-50 parts of pickled pepper, 5-10 parts of pickled radish, 30-40 parts of red oil, 5-10 parts of onion oil, 5-10 parts of pickled ginger, 4-6 parts of yellow rice wine, 2-5 parts of zanthoxylum schinifolium etzucc oil, 2-5 parts of green Chinese prickly ash, 2-5 parts of monosodium glutamate, 2-5 parts of wine and 1-2 parts of chicken essence. The pickle-type Chinese food stir-frying seasoning is superior to commercially available products in the aspects of color, lustre, fragrance, numb taste, peppery taste, delicate flavor, whole flavor, tissue form and the like. Various cooked foods stir-fried by the seasoning is mellow in taste, bright and moist in lustre and strong in delicate flavor, is very delicious and spicy without being hot and is suitable for men, women, old and young in four seasons. The seasoning can be suitable for stir-frying meats of poultry and live stock such as chicken, ducks, geese, rabbits, cows, sheep and the like and vegetables.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a pickled Chinese food fried seasoning and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people have higher and higher requirements for food. While paying attention to the taste of food, they pay more attention to the nutritional collocation of food and the health of the human body. The dishes prepared by stir-frying need to continuously add seasoning and use seasoning packets during the preparation process, and poor seasoning matching will also affect the taste of the dishes. [0003] At present, there are many kinds of medicinal material packages on the market for frying with livestock and poultry meat, such as tonic, flavor materials, etc., which have a single taste and cannot play a good nourishing effect on the human body. Some of them add a large amount of Food additives can even have an impact on human health a...

Claims

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Application Information

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IPC IPC(8): A23L27/22
Inventor 王顺海
Owner SICHUAN WUDOUMI FOOD DEV
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