Formula of Sichuan flavored marinated product seasoning

A technology of stewed products and seasonings, which is applied in the field of Sichuan-style stewed products seasoning formula, which can solve the problems of affecting meat taste, meat feeling, unstable flavor, difficult to cover up the smell of medicinal materials, etc., and achieve the effect of removing the smell of ginseng and improving the fragrance

Inactive Publication Date: 2018-05-29
CHENGDU JINHUI TECH
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Stewed products are made by the combination of cooking and seasoning. One of the key steps is seasoning. Seasoning is a specific formula, and various seasonings are combined to form a unique flavor and color. Stewed food, therefore, the spice collocation of stewed seasoning is also a very important link in the cooking of stewed products. Once the proportion is used improperly, the taste and flavor of stewed products will be different (such as bitterness, astringency, etc.), and will have a strong taste. The smell of medicinal materials affects the taste and texture of meat, forming an unstable flavor
Especially when people ar

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

Example Embodiment

[0019] Example 1:

[0020] This embodiment relates to a Sichuan-style flavored stewed product seasoning formula, which is prepared from seasoning soup after drying, and the seasoning soup formula includes the following components by weight: 450 parts of black chicken soup, 20 parts of cooking wine, 40 parts of rock sugar, 10 parts of salt, 40 parts of Angelica dahurica, 15 parts of fennel, 10 parts of Chinese pepper oil, 5 parts of dried chili, 5 parts of ginseng, 5 parts of tangerine peel, 5 parts of bay leaves, 7 parts of fragrant fruit, Fragrant sand 5 parts of ren, 5 parts of star anise, 4 parts of donkey-hide gelatin, 4 parts of wolfberry, 2 parts of cinnamon, 2 parts of Baikou, 2 parts of ginger, 2 parts of grass fruit, 1 part of fragrant seeds, 1 part of hawthorn, and 1 part of clove.

Example Embodiment

[0021] Example 2:

[0022] This embodiment relates to a Sichuan-style stewed product seasoning formula, which is prepared from seasoning soup after drying, and the seasoning soup formula includes the following components by weight: 500 parts of black chicken soup, 25 parts of cooking wine, 50 parts of rock sugar, 20 parts of salt, 45 parts of Angelica root, 20 parts of fennel, 15 parts of Chinese pepper oil, 10 parts of dried chili, 10 parts of ginseng, 10 parts of tangerine peel, 10 parts of bay leaves, 8 parts of fragrant fruit, Fragrant sand 6 parts of kernels, 8 parts of star anise, 6 parts of donkey-hide gelatin, 6 parts of wolfberry, 4 parts of cinnamon, 4 parts of Baikou, 4 parts of ginger, 4 parts of grass fruit, 2 parts of fragrant seeds, 2 parts of hawthorn, and 2 parts of cloves.

Example Embodiment

[0023] Example 3:

[0024] This embodiment relates to a Sichuan-style stewed product seasoning formula, which is prepared from seasoning soup after drying, and the seasoning soup formula includes the following components by weight: 485 parts of black chicken soup, 22 parts of cooking wine, 45 parts of rock sugar, 16 parts of salt, 42 parts of Angelica dahurica, 18 parts of fennel, 12 parts of Chinese pepper oil, 8 parts of dried chili, 6 parts of ginseng, 6 parts of tangerine peel, 8 parts of bay leaves, 7 parts of Xiangguo, Fragrant sand 5 parts of kernels, 5 parts of star anise, 5 parts of donkey-hide gelatin, 5 parts of wolfberry, 3 parts of cinnamon, 3 parts of Baikou, 2.5 parts of ginger, 3 parts of grass fruit, 1.5 parts of fragrant seeds, 1.5 parts of hawthorn, and 1 part of clove.

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 discloses a formula of a Sichuan flavored marinated product seasoning. The seasoning is prepared through baking a seasoning soup base, wherein the formula of the seasoning soup base comprises the following components in parts by weight: 450-500 parts of black chicken soup, 20-25 parts of cooking wine, 40-50 parts of crystal sugar, 10-20 parts of salt, 40-45 parts of radix angelicae,15-20 parts of fennel seeds, 10-15 parts of zanthoxylum oil, 5-10 parts of dry red peppers, 5-10 parts of ginseng, 5-10 parts of dried orange peel, 5-10 parts of bay leaves, 7-8 parts of ligusticum chuanxiong, 5-6 parts of fragrant villous amomum fruits, 5-8 parts of star aniseeds, 4-6 parts of colla corii asini, 4-6 parts of Chinese wolfberry fruits, 2-4 parts of cinnamon and the like. Accordingto the formula disclosed by the invention, the black chicken soup is used as a soup stock, the ginseng, the colla corii asini, the Chinese wolfberry fruits and the cinnamon are used for cooperation, and the marinated seasoning is made, and has the efficacy of reinforcing the spleen, benefitting the lung, promoting the production of body fluid to quench thirst, soothing the nerves, settling the emotion, supplementing qi, promoting production of blood and the like; and the zanthoxylum oil and the dry red peppers cooperate with spices of the fennel seeds, the dried orange peel and the like, so that marinated products not only have spicy and fragrant taste, but also can well remove medicine taste of the ginseng, and have unique flavor and local characteristics.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to a seasoning formula of Sichuan-style stewed products. Background technique [0002] Stewed food is a traditional food in China. Its history can be traced back to the Warring States period. The main feature is that the finished products are cooked food, which can be eaten directly. preferred. [0003] Stewed products are made by the combination of cooking and seasoning. One of the key steps is seasoning. Seasoning is a specific formula, and various seasonings are combined to form a unique flavor and color. Stewed food, therefore, the spice collocation of stewed seasoning is also a very important link in the cooking of stewed products. Once the proportion is used improperly, the taste and flavor of stewed products will be different (such as bitterness, astringency, etc.), and will have a strong taste. The taste of medicinal materials affects the taste and texture of meat...

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): A23L27/00A23L33/10A23L27/10
CPCA23L27/00A23L27/10A23L33/10A23V2002/00A23V2200/16A23V2200/15A23V2200/048A23V2200/30A23V2200/314A23V2200/31A23V2250/21A23V2300/14
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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