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Mutton soup bowl seasoning

A technology for mutton soup and bowl material, which is applied in the field of mutton soup bowl material and food ingredients, can solve the problems of insufficient aroma, not bright enough taste, bad color of mutton soup, etc., and achieves the effect of delicious taste and various patterns.

Inactive Publication Date: 2019-03-19
周通
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But existing mutton soup generally has the following problems: the color of mutton soup is not good, the taste is not bright enough, it is easy to make greasy after eating, and the fragrance is not enough
However, it is still difficult to meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] The present invention will be further described below in conjunction with the examples, and the contents of the examples are not intended to limit the protection scope of the present invention.

[0012] The invention relates to a mutton soup bowl material, which is composed of cloves, cinnamon seeds, sand kernels, fragrant sand, kaempferia, prickly ash, osmanthus osmanthus, fragrant leaves, pungent catkins, red branches and cordyceps sinensis.

[0013] Various components in the bowl material can not only be used as condiments, but also can regulate the taste of the mutton soup, and can all have the effects of traditional Chinese medicine health care and treatment.

[0014] Among them, Clove is warm in nature, pungent in taste, and returns to the stomach, spleen, and kidney channels. The effects of cloves are warming the middle, warming the kidneys, and descending adverse conditions. It can be used to treat hiccups and bloating due to indigestion, diarrhea, vomiting, ba...

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PUM

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Abstract

The invention relates to a mutton soup bowl seasoning composed of the following components in parts by weight: 200 parts of cloves, 200 parts of cinnamon seeds, 10 parts of interior eardamom, 10 partsof Xiangsha, 10 parts of rhizoma kaempferiae, 20 parts of pericarpium zanthoxyli, 20 parts of quilled cinnamon, 10 parts of myrcia, 10 parts of magnolia liliflora, 10 parts of red branches and 3 parts of cordyceps sinensis. By using mutton soup bowl seasoning, mutton soup can be as white as fat and as bright as milk, diversified, delicious in taste and fragrant, but not greasy and has the characteristic of smelling fragrant and tasting delicious.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a food ingredient, in particular to a mutton soup bowl material. Background technique [0002] Mutton soup is a very popular delicacy because of its delicious taste and rich nutrition. Especially in places such as Shan County in Shandong, mutton soup is even more famous. [0003] But existing mutton soup generally has the following problems: the color of mutton soup is not good, the taste is bright enough, it is easy to make greasy after eating, and the fragrance is not enough. [0004] In order to improve the quality of mutton soup, all stores or enterprises now pay attention to the selection of mutton. However, it is still difficult to meet people's needs. [0005] In view of the above-mentioned technical defects of the prior art, it is urgent to develop a kind of seasoning for mutton soup, to improve the quality of mutton soup. Contents of the invention [0006] The purpose o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L33/00
CPCA23L27/10A23L33/00
Inventor 周通周东彦
Owner 周通
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