Delicious, sweet and fragrant spice

Abstract

The invention discloses a delicious, sweet and fragrant spice formula, which comprises the following components in parts by weight: 2-8 parts of pericarpium citri reticulatae, 2-6 parts of liquorice,3-10 parts of foeniculum vulgare, 6-11 parts of cinnamon, 5-11 parts of clove, 5-11 parts of dried ginger, 5-11 parts of galingale, 7-12 parts of pepper, 5-12 parts of cumin, 5-12 parts of kaempferiae, 5-12 parts of pichia pastoris, 3-9 parts of rhizoma nardostachyos, 4-12 parts of myrcia, 4-12 parts of citronella, 4-12 parts of vanilla, 4-12 parts of lysimachia, 5-12 parts of cardamom, 8-16 partsof anise, 8-14 parts of Sichuan peppercorn, 6-20 parts of tsaoko amomum fruit, and 6-14 parts of murraya paniculata. According to the invention, the freshness and fragrance of spices are retained, the spice has sweet and salty taste, is suitable for stewing meat, vegetables and cooked wheaten food, can also be mixed with other tastes such as peppery taste, solves the problems of easiness in greasiness and easiness in regurgitation of fresh and fragrant spices, reduces irritation to oral cavities and intestines and stomachs, is unique, soft and mellow in fresh, fragrant and sweet taste, has aftertaste in mouths and noses, and is beneficial to human health.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to fresh, sweet and fragrant spices. Background technique [0002] Chinese food is cooked in a variety of ways, such as frying, frying, pasting, cooking, frying, simmering, boiling, rinsing, boiling, stewing, simmering, warming, steaming, marinating, sauce, smoking, roasting, simmering, marinating, mixing, Baked etc. Using soup base to stew or boil food, such as pasta, vegetables and meat, is more delicious, not only has a long history, but also has formed rich regional characteristics over time. [0003] At present, the types of food made with soup base include hot pot, stewed dishes, rice noodles, noodles, etc. The mainstream umami taste of popular Chinese restaurants is salty, which is easy to remove the fishy smell of meat, and is the most widely accepted by the public. taste. However, the soup base of this taste is prone to greasy mouthfeel, and has greater irritation...

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is that the existing soup base spice formula is easy to be greasy, irritating and easy to cause discomfort