Cooking seasoning for Sichuan cuisine and production method of cooking seasoning

A production method and cooking technology, applied in the field of kitchen seasoning, can solve problems such as difficulty in Sichuan cuisine and hindering the promotion of Sichuan cuisine

Inactive Publication Date: 2020-05-19
四川省邓仕食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the development of society, Sichuan cuisine is loved by more and more people, but it is difficult for people outside Sichuan Province to eat authentic Sichuan cuisine. If you want to eat authentic Sichuan cuisine, you need to travel long distances to Sichuan Province, which will also hinder the promotion of Sichuan cuisine

Method used

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  • Cooking seasoning for Sichuan cuisine and production method of cooking seasoning
  • Cooking seasoning for Sichuan cuisine and production method of cooking seasoning

Examples

Experimental program
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Effect test

Embodiment 1

[0024] In this embodiment, a Sichuan cooking seasoning comprises the following raw materials in parts by weight: 31 parts of Sichuan pickles, 22 parts of bean paste, 7 parts of garlic, 3.5 parts of edible salt, 3 parts of monosodium glutamate, 3 parts of Chinese prickly ash, 2.5 parts of soy sauce, 2 parts of table vinegar, 2 parts of vegetable oil, 1 part of chicken essence seasoning, 1 part of white granulated sugar, 0.5 part of spices and 0.1 part of food additive; 8 parts of salt, 1 part of rock sugar, 2 parts of white wine, 3 parts of dried pepper and 3 parts of Chinese prickly ash; the bean paste includes the following raw materials in parts by weight: 45 parts of pepper, 8 parts of broad bean kernel, 6 parts of edible salt and 40 parts of wheat flour; The food additive includes sodium glutamate, disodium 5'-flavored nucleotide, sodium D-isoascorbate, potassium sorbate and food flavors and fragrances.

[0025] Select radishes, ginger, peppers, and garlic that are plump, ...

Embodiment 2

[0027] In the present embodiment, a kind of seasoning for Sichuan cuisine cooking includes the following raw materials in parts by weight: 36.5 parts of Sichuan-style kimchi, 20 parts of bean paste, 10 parts of garlic, 5.5 parts of edible salt, 5 parts of monosodium glutamate, 6 parts of Chinese prickly ash, 5.5 parts of soy sauce, 4.5 parts of vinegar, 5 parts of vegetable oil, 1.5 parts of chicken essence seasoning, 3 parts of white granulated sugar, 1 part of spice and 0.4 part of food additive; 13 parts of salt, 2 parts of rock sugar, 3 parts of white wine, 5 parts of dried pepper and 5 parts of Chinese prickly ash; the bean paste includes the following raw materials in parts by weight: 55 parts of pepper, 12 parts of broad bean kernel, 10 parts of edible salt and 30 parts of wheat flour; The food additive includes sodium glutamate, disodium 5'-flavored nucleotide, sodium D-isoascorbate, potassium sorbate and food flavors and fragrances.

[0028] Select radishes, ginger, p...

Embodiment 3

[0030] In the present embodiment, a kind of seasoning for Sichuan cuisine cooking includes the following raw materials in parts by weight: 32 parts of Sichuan-style pickles, 21 parts of bean paste, 8.5 parts of garlic, 4.5 parts of edible salt, 4 parts of monosodium glutamate, 4.5 parts of peppercorns, 4 parts of soy sauce, 3 parts of vinegar, 3.5 parts of vegetable oil, 1.2 parts of chicken essence seasoning, 2 parts of white granulated sugar, 0.8 part of spices and 0.2 part of food additive; 11 parts of salt, 1.5 parts of rock sugar, 2.5 parts of white wine, 4 parts of dried chili pepper and 4 parts of Chinese prickly ash; the bean paste includes the following raw materials in parts by weight: 50 parts of chili pepper, 10 parts of broad bean kernel, 8 parts of edible salt and 35 parts of wheat flour; The food additive includes sodium glutamate, disodium 5'-flavored nucleotide, sodium D-isoascorbate, potassium sorbate and food flavors and fragrances.

[0031] Select radishes,...

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Abstract

The invention relates to the technical field of kitchen seasonings, and discloses a cooking seasoning for Sichuan cuisine and a production method of the cooking seasoning. The cooking seasoning contains the following raw materials: Sichuan-flavor pickles, thick broad-bean sauce, garlic, edible salt, monosodium glutamate, pepper, soy sauce, table vinegar, vegetable oil, a chicken powder seasoning,spice and a food additive. The production method of the cooking seasoning for the Sichuan cuisine comprises the following steps: (1) carrying out pretreatment on high-quality raw materials; (2) shredding and pickling the processed raw materials; (3) stirring the shredded and pickled raw materials with other ingredients, and carrying out uniform mixing; (4) filling a packaging bottle with the uniformly stirred and mixed seasonings, and adding the vegetable oil; and (5) and carrying out cap screwing, mark sleeving, code spraying, examination, encasement and warehousing on the filled packaging bottles, so as to finish production of the product. By virtue of the cooking seasoning, authentic Sichuan cuisine can be simply and conveniently cooked, so that people in various regions can taste the authentic Sichuan cuisine at home, and the Sichuan cuisine can be advantageously generalized.

Description

technical field [0001] The invention relates to the technical field of kitchen seasoning, in particular to a Sichuan cooking seasoning and a production method thereof. Background technique [0002] Sichuan cuisine is the cuisine of the Sichuan area. It is one of the four traditional Chinese cuisines, and it is also the most distinctive cuisine. featured. The raw materials of Sichuan cuisine are mostly home-cooked ingredients. Sometimes delicacies from mountains and rivers are used for banquets. Cooking methods such as stir-fried, dry-stir-fried, dry-roasted, soaked, and stewed are well-known for their "taste". Fish aroma, red oil, strange smell, and spicy are more prominent. [0003] With the development of society, Sichuan cuisine is loved by more and more people, but it is difficult for people outside Sichuan Province to eat authentic Sichuan cuisine. If you want to eat authentic Sichuan cuisine, you need to travel long distances to Sichuan Province, which will also hind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23L27/00A23V2002/00A23V2250/18
Inventor 邓航
Owner 四川省邓仕食品有限公司
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