Seasoning material for stewing meat products

A technology for seasoning and meat products, which is applied in the field of seasoning for stewing meat products, which can solve the problems of long time consumption, failure to achieve the effect, and inability to fully enter the spices, so as to achieve the effect of improving the taste and increasing the flavor

Inactive Publication Date: 2019-12-10
秦在珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of modern society and the acceleration of the pace of life, the way people cook has evolved from using ordinary gas stoves to using pressure cookers or electric pressure cookers to stew food, especially meat products. It takes a long time to stew meat products with gas stoves. It consumes a lot of energy, and the pressure cooker or electric pressure cooker used today consumes less time and adapts to the fast-paced life. However, when stewing meat products, the same formula of spices is not suitable for high-temperature and high-pressure stewing in traditional cooking tools. Unsatisfactory results are not achieved. It takes about 45-50 minutes to stew pork ribs with ordinary gas, but only 8-10 minutes in a pressure cooker. There is a rapid increase in temperature and pressure, and the maturity of the meat and the release of flavor are completed in an instant. 8 - Spices are not fully absorbed into the meat product within 10 minutes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A seasoning for stewing meat products, prepared from the following components by weight: 50-100 parts of spices, 15-35 parts of tangerine peel, 5-15 parts of Angelica dahurica, 5-20 parts of Luo Han Guo, 5-5 parts of nutmeg 20 parts, 10-30 parts of licorice, 20-30 parts of dried hawthorn, 20-50 parts of ginger, 20-40 parts of garlic, 10-30 parts of dried durian, 2-20 parts of grass fruit, 5-15 parts of vinegar, rock sugar 30-60 servings, 20-40 servings of light soy sauce, 30-50 servings of dark soy sauce, 20-40 servings of onion, 5-10 servings of lemongrass.

[0011] The spices are prepared from the following components in parts by weight: 10-50 parts of star anise, 20-50 parts of pepper, 10-30 parts of cumin, 10-15 parts of cumin, 20-30 parts of pepper, 5 parts of cinnamon -15 parts, 5-15 parts of fragrant leaves.

[0012] The pepper powder is formed by mixing white pepper powder and black pepper powder. The weight ratio of described white pepper powder, black pepper...

Embodiment 2

[0014] A seasoning for stewing meat products, which is prepared from the following components in parts by weight: 50 parts of spices, 15 parts of tangerine peel, 5 parts of Angelica dahurica, 5 parts of Luo Han Guo, 5 parts of nutmeg, 10 parts of licorice, and 20 parts of dried hawthorn 20 parts of ginger, 20 parts of garlic, 10 parts of dried durian, 2 parts of grass fruit, 5 parts of vinegar, 30 parts of rock sugar, 20 parts of light soy sauce, 30 parts of dark soy sauce, 20 parts of onion, and 5 parts of lemongrass.

[0015] The spices are prepared from the following components in parts by weight: 10 parts of star anise, 20 parts of Chinese prickly ash, 10 parts of cumin, 10 parts of cumin, 20 parts of pepper, 5 parts of cinnamon, and 5 parts of bay leaves.

[0016] The pepper powder is formed by mixing white pepper powder and black pepper powder. The weight ratio of described white pepper powder, black pepper is 2:1.

Embodiment 3

[0018] A seasoning for stewing meat products, prepared from the following components in parts by weight: 100 parts of spices, 35 parts of tangerine peel, 15 parts of Angelica dahurica, 20 parts of Luo Han Guo, 20 parts of nutmeg, 30 parts of licorice, and 30 parts of dried hawthorn 50 parts of ginger, 40 parts of garlic, 30 parts of dried durian, 20 parts of grass fruit, 15 parts of vinegar, 60 parts of rock sugar, 40 parts of light soy sauce, 50 parts of dark soy sauce, 40 parts of onion, 10 parts of lemongrass.

[0019] The spices are prepared from the following components in parts by weight: 50 parts of star anise, 50 parts of Chinese prickly ash, 30 parts of cumin, 15 parts of cumin, 30 parts of pepper, 15 parts of cinnamon, and 15 parts of bay leaves.

[0020] The pepper powder is formed by mixing white pepper powder and black pepper powder. The weight ratio of described white pepper powder, black pepper is 2:1.

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PUM

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Abstract

The present invention discloses a seasoning material for stewing meat products and belongs to the technical field of seasoning materials. The seasoning material comprises the following components in parts by weight: 50-100 parts of spices, 15-35 parts of dried tangerine peels, 5-15 parts of radix angelicae, 5-20 parts of fructus momordicae, 5-20 parts of nutmeg, 10-30 parts of licorice, 20-30 parts of dried haws, 20-50 parts of fresh ginger, 20-40 parts of garlic cloves, 10-30 parts of dried durian, 2-20 parts of fructus tsaoko, 5-15 parts of edible vinegar, 30-60 parts of crystal sugar, 20-40parts of light soy sauce, 30-50 parts of dark soy sauce, 20-40 parts of onion bulbs and 5-10 parts of lemongrass herb. The seasoning material brings new feeling and more convenience to food life of people.

Description

technical field [0001] The invention relates to a seasoning, in particular to a seasoning for stewing meat products, and belongs to the technical field of seasonings. Background technique [0002] With the development of modern society and the acceleration of the pace of life, the way people cook has evolved from using ordinary gas stoves to using pressure cookers or electric pressure cookers to stew food, especially meat products. It takes a long time to stew meat products with gas stoves. It consumes a lot of energy, and the pressure cooker or electric pressure cooker used today consumes less time and adapts to the fast-paced life. However, when stewing meat products, the same formula of spices is not suitable for high-temperature and high-pressure stewing in traditional cooking tools. Unsatisfactory results are not achieved. It takes about 45-50 minutes to stew pork ribs with ordinary gas, but only 8-10 minutes in a pressure cooker. There is a rapid increase in temperatur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23L27/00
Inventor 秦在珍
Owner 秦在珍
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