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
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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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