Production process for a liquid seasoning and products processed by the same technology

A preparation technology and condiment technology, applied in the direction of food preparation, application, food science, etc., can solve the problems of poor sanitation, poor seasoning effect, harmful to human body, etc., and achieve the effect of low cost, good seasoning effect and easy preservation

Inactive Publication Date: 2006-10-11
周茂才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention overcomes the disadvantages of poor seasoning effect, large waste, poor sanitation, harmful to human body and difficult to preserve in the prior art.

Method used

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  • Production process for a liquid seasoning and products processed by the same technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, a kind of liquid condiment, is to form by mixing the decoction liquid of the following raw materials in terms of raw material weight percentage, 18% Chinese prickly ash, 20% star anise, 40% fennel, 19% cassia bark and 3% grass fruit.

Embodiment 2

[0022] Embodiment 2, a kind of liquid condiment, is that the decoction liquid of raw material in following percentage by weight is mixed, 20% Chinese prickly ash, 25% star anise, 35% cumin, 15% cinnamon and 5% % grass fruit.

Embodiment 3

[0023] Embodiment 3, a kind of liquid condiment, is that the decoction liquid of raw material of following percentage by weight is mixed, 22% Chinese prickly ash, 28% star anise, 32% cumin, 12% cassia bark and 6 % grass fruit.

[0024] Among embodiments 1-3, embodiment 2 is a preferred embodiment.

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PUM

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Abstract

The present invention relates to seasoning, and is especially liquid seasoning and its production process. The production process of the liquid seasoning includes preparing material, adding water in 8-12 times, boiling inside a pressure container, stewing for 30-40 min, squeezing inside a closed container, and packing the juice into sealed container. The liquid seasoning has the material comprising pricklyash 18-22 wt%, aniseed 20-30 wt%, fennel 30-40 wt%, cassia bark 10-20 wt%, and Caoguo 3-7 wt%.

Description

Technical field: [0001] The invention relates to the field of condiments for meals in daily life, in particular to a preparation process of liquid condiments and products prepared using the process. Background technique: [0002] The condiments of Chinese traditional meals are mostly powdery condiments, and there are some following problems in the use of powdery condiments: 1. The seasoning effect is not ideal, and the waste is large: because of powdery condiments, such as five-spice powder is usually used Put directly into the cooking container, in a relatively short period of time, its aroma components cannot be completely decomposed and utilized, so the seasoning effect is not ideal, and it also causes a lot of waste; 2. Poor hygiene: various powder seasonings are now produced Most of the product manufacturers are in the form of small workshops. In the process of picking, drying, blending, drying, grinding and packaging of raw materials, they are generally not cleaned and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 周茂才
Owner 周茂才
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