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Strong-flavor-type spiced salt seasoning and preparation method thereof

A seasoning and strong-flavored technology, which is applied in the field of strong-flavored salt and pepper seasoning and its preparation, can solve the problems of seasonings that cannot meet cooking needs, lack of layering, and single taste, and prevent long-term consumption of salt and pepper. Fire, easy to store, enhance the effect of fragrance

Inactive Publication Date: 2017-06-23
王臣祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous development of modern society, people have higher and higher requirements for food. Traditional condiments can no longer meet the needs of cooking. Compound seasonings are becoming more and more popular

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of strong-flavored salt-and-pepper seasoning, comprising the following components by weight percentage: vegetable oil 13%, salt 15%, Chinese prickly ash 3%, black pepper 7%, star anise 2%, hangbai chrysanthemum 3%, yellow rice wine 4%, dried ginger 0.8% , frozen silkworm chrysalis powder 3%, tangerine peel 1.5%, bay laurel 2%, fennel 5%, cumin 4%, coriander seed 2%, styrax 4% and red pepper balance.

[0020] A preparation method of Luzhou-flavor salt and pepper seasoning, comprising the following steps:

[0021] A. Take the dried pepper, black pepper, star anise, chrysanthemum, dried ginger, tangerine peel, laurel, fennel, cumin, coriander seed, styrax and red pepper and put them into a grinder for grinding;

[0022] B. Add food oil into the frying pan, control the oil temperature at 95°C, pour in the ground material in step A, and dry fry for 20 minutes;

[0023] C. Add salt and rice wine, and continue to dry fry for 4 minutes;

[0024] D. After cooling to 0-5...

Embodiment 2

[0027] A strong-flavor salt and pepper seasoning, comprising the following ingredients in weight percentage: 12% vegetable oil, 18% salt, 2% pepper, 8% black pepper, 1% star anise, 5% chrysanthemum, 2% rice wine, 1% dried ginger , frozen silkworm chrysalis powder 2%, tangerine peel 2%, laurel 1%, fennel 8%, cumin 2%, coriander seed 3%, styrax 2% and red pepper balance.

[0028] A preparation method of Luzhou-flavor salt and pepper seasoning, comprising the following steps:

[0029] A. Take the dried pepper, black pepper, star anise, chrysanthemum, dried ginger, tangerine peel, laurel, fennel, cumin, coriander seed, styrax and red pepper and put them into a grinder for grinding;

[0030] B. Add food oil into the frying pan, control the oil temperature at 100°C, pour in the ground material in step A, and dry fry for 15 minutes;

[0031] C. Add salt and rice wine, and continue to fry for 5 minutes;

[0032] D. After cooling to 0-5°C, add frozen silkworm chrysalis powder, mix ev...

Embodiment 3

[0035] A strong-flavor salt and pepper seasoning, comprising the following ingredients in weight percentage: 15% vegetable oil, 10% salt, 5% Chinese prickly ash, 6% black pepper, 3% star anise, 2% Chrysanthemum chrysanthemum, 6% rice wine, 0.5% dried ginger , frozen silkworm chrysalis powder 5%, tangerine peel 1%, bay laurel 3%, fennel 4%, cumin 6%, coriander seed 1%, styrax 5% and the balance of red pepper.

[0036] A preparation method of Luzhou-flavor salt and pepper seasoning, comprising the following steps:

[0037] A. Take the dried pepper, black pepper, star anise, chrysanthemum, dried ginger, tangerine peel, laurel, fennel, cumin, coriander seed, styrax and red pepper and put them into a grinder for grinding;

[0038] B. Add food oil into the frying pan, control the oil temperature at 80°C, pour in the ground material in step A, and dry fry for 25 minutes;

[0039] C. Add salt and rice wine, and continue to fry for 3 minutes;

[0040] D. After cooling to 0-5°C, add f...

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PUM

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Abstract

The invention discloses a strong-flavor-type spiced salt seasoning. The strong-flavor-type spiced salt seasoning comprises the following components of vegetable oil, salt, Chinese prickly ash, black peppers, star aniseeds, chrysanthemum morifolium, yellow wine, dried ginger, frozen silkworm chrysalis meal, dried orange peel, bay leaves, fennel seeds, cumin seeds, coriander seeds, storax and chilli. Based on a conventional spiced salt seasoning, the chrysanthemum morifolium, the storax and the frozen silkworm chrysalis meal are added, so that the strong-flavor-type spiced salt seasoning not only has the effect of improving the fragrance, but also has the effect of preventing the condition that people suffer from excessive internal heat after eating the spiced salt for a long term. Particularly, the frozen silkworm chrysalis meal is added, so that the strong-flavor-type spiced salt seasoning has a certain treatment effect on children patients with apositia. The seasoning disclosed by the invention is a stir-fried dry seasoning, so that the seasoning is easy to store, and chemical preservatives do not need to be added, but the quality guarantee period of the seasoning disclosed by the invention can achieve 18 months.

Description

technical field [0001] The invention relates to a seasoning, which belongs to the field of food processing, in particular to a strong-flavor salt and pepper seasoning and a preparation method thereof. Background technique [0002] With the continuous development of modern society, people have higher and higher requirements for food. Traditional condiments can no longer meet the needs of cooking. Compound seasonings are becoming more and more popular. [0003] The invention provides a strong-flavor salt and pepper seasoning, which not only has a unique flavor, but also has a good taste, a thick aftertaste, and a strong fragrance, which can stimulate consumers' appetite and has a broad market prospect. Contents of the invention [0004] Based on the technical problems existing in the background technology, the invention proposes a strong-flavor salt and pepper seasoning and a preparation method thereof. [0005] Technical scheme of the present invention is as follows: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 王臣祥
Owner 王臣祥
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