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Marinating spice and preparation method thereof

A production method and brine technology, applied in the field of food seasonings, can solve the problems of lack of combination and lack of physical health, and achieve the effect of broad market application prospects.

Inactive Publication Date: 2019-05-28
孙宗耀
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are hundreds of spices in the market, but none of the materials in these marinades combine the fragrance with the traditional Chinese medicine concept of health preservation, and fail to protect people's health while tasting delicious food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The marinade is made of the following raw materials in parts by weight: 100 grams of anise, 200 grams of tangerine peel, 100 grams of coriander, 100 grams of fennel, 100 grams of kaempferia, 20 grams of angelica, 200 grams of cinnamon, 200 grams of hawthorn, 40 grams of red coriander 100 grams of cloves, 100 grams of mint, 40 grams of red branch gardenia, 100 grams of ginger, 100 grams of amomum, 40 grams of citrus aurantium, 100 grams of cinnamon, 40 grams of Chinese yam, 40 grams of Gansong, 100 grams of angelica, Piper longum 80 grams, 100 grams of lemongrass, 100 grams of grass fruit, 20 grams of thyme, 100 grams of fragrant leaves, 40 grams of Wujia skin.

[0017] The present invention also provides a kind of brine making method, the concrete steps of this method are as follows:

[0018] S1: Wash 400 grams of Zanthoxylum bungeanum and 1,000 grams of Pepper King, drain the water, pour 1,000 grams of cooking oil, and heat to 60 degrees in an oil pan for frying until ...

Embodiment 2

[0023] The brine is made of the following raw materials in parts by weight: 300 grams of anise, 400 grams of tangerine peel, 300 grams of coriander, 200 grams of fennel, 200 grams of kaempferia, 40 grams of angelica, 300 grams of cinnamon, 400 grams of hawthorn, 60 grams of red coriander 300 grams of cloves, 300 grams of mint, 60 grams of red branch gardenia, 300 grams of ginger, 300 grams of amomum, 60 grams of aurantium, 300 grams of cinnamon, 60 grams of yam, 60 grams of Gansong, 300 grams of angelica, Piper longum 120 grams, 200 grams of lemongrass, 300 grams of grass fruit, 40 grams of thyme, 300 grams of fragrant leaves, 60 grams of Wujia skin.

[0024] The present invention also provides a kind of brine making method, the concrete steps of this method are as follows:

[0025] S1: Wash 600 grams of Zanthoxylum bungeanum and 2000 grams of Pepper King, drain the water, pour 3000 grams of cooking oil, and heat to 80 degrees in an oil pan for frying until fragrant;

[0026]...

Embodiment 3

[0030] The marinade is made of the following raw materials in parts by weight: 200 grams of anise, 300 grams of tangerine peel, 200 grams of coriander, 150 grams of cumin, 150 grams of kaempferia, 30 grams of angelica, 250 grams of cinnamon, 300 grams of hawthorn, 50 grams of red coriander 200 grams of cloves, 200 grams of mint, 50 grams of red branch gardenia, 200 grams of ginger, 200 grams of amomum, 50 grams of aurantium, 200 grams of cinnamon, 50 grams of Chinese yam, 50 grams of Gansong, 200 grams of angelica, Piper longum 100 grams, 150 grams of lemongrass, 200 grams of grass fruit, 30 grams of thyme, 200 grams of fragrant leaves, 50 grams of Wujia skin.

[0031] The present invention also provides a kind of brine making method, the concrete steps of this method are as follows:

[0032] S1: Wash 500 grams of Zanthoxylum bungeanum and 1,500 grams of Pepper King, drain the water, pour 2,000 grams of cooking oil, and fry in an oil pan heated to 70 degrees;

[0033] S2: Add...

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PUM

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Abstract

The invention discloses a marinating spice and a preparation method thereof and belongs to the technical field of food seasonings. The marinating spice is prepared from anise, pericarpium citri reticulatae, coriander, fennel, rhizoma kaempferiae, angelica sinensis, cinnamon, hawthorn, fructus galangae, clove, mint, red gardenia, galangal, fructus amomi, fructus aurantii, cinnamon, yam, rhizoma nardostachyos, radix angelicae, fructus piperis longi, citronella, tsaoko, murraya paniculata, myrcia and cortex acanthopanacis. The marinating spice is free from any artificial colors, preservatives orfood additives; valuable traditional Chinese medicinal materials are added into the marinating spice, so that the marinating spice has the effects of relaxing muscles and stimulating blood circulation, appetizing, building body and prolonging life; the taste of marinated food and the health maintenance of traditional Chinese medicine are organically combined with each other, so that the marinatingspice has a broad market application prospect.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a marinade and a preparation method thereof. Background technique [0002] Stewed materials, also known as stewed medicine, stewed incense, etc., are spices and condiments. Marinade food is a traditional food in our country. Its marinade and marinating methods are various, and the taste and flavor it brings are not the same. food culture. The brine has a strong aroma, which can remove the fishy smell of food raw materials and increase the aroma of food. Put the brine in a pot and add water to make brine. Different brine recipes can be made into brine with different flavors. There are hundreds of spices in the market, but none of the materials in these marinades combine the fragrance with the traditional health care concept of traditional Chinese medicine, and fail to protect people's health while tasting delicious food. For this reason, we put forward a kind of brine ma...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L13/40A23L13/50A23L27/10A23L13/70A23L33/10
Inventor 胡端芹
Owner 孙宗耀
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