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Method for packaging auxiliary material or flavouring of dish

A packaging method and condiment technology, which is applied in the packaging of condiments and added to the field of ingredients, can solve the problems that the selection of ingredients may not necessarily reach the professional level, ordinary families cannot fully have them, and cannot make original and delicious flavors, etc., so as to achieve practicability Strong, meet the needs of life, the effect of less investment

Inactive Publication Date: 2002-04-10
张伟民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the ingredients and seasonings available in the market are all packaged in a single package, such as thirteen spices, stewed meat, fish and other seasonings. The disadvantage is that each flavor dish requires multiple ingredients and seasonings, and it is impossible for ordinary families to fully possess
Even if you have the ingredients and seasonings for one dish, because you don’t often make this kind of dish, the ingredients and seasonings in large packages will cause waste
In addition, in terms of the ratio of various ingredients, the selection of ingredients may not necessarily reach a professional level, and it is impossible to make authentic and delicious dishes.

Method used

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  • Method for packaging auxiliary material or flavouring of dish
  • Method for packaging auxiliary material or flavouring of dish
  • Method for packaging auxiliary material or flavouring of dish

Examples

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Effect test

Embodiment 1

[0010] The packaging method of Mapo tofu ingredients and seasonings, the appearance is shown in Figure 2 and 3, according to the proportion, according to the order of the food, the package is labeled in small bags, ① No. 2 grams of refined salt, ② No. 75 grams of vegetable oil, ③ 10 grams of bean drum, ③ 3 grams of chili powder, ③ 20 grams of bean paste, ④ 150 grams of pork soup, ④ 10 grams of soy sauce, ⑤ 5 grams of Shuidianfen, the shape of the pouch is shown in Figure 1. ⑥ 1 gram of monosodium glutamate ⑦ 1.5 grams of pepper powder. Put the small bag into the whole bag, and explain the main ingredients and method of making mapo tofu on the whole bag. The main ingredients are 200 grams of tofu, 75 grams of beef, and 15 grams of garlic sprouts. Production method: (1) Cut the beef into pieces, cut the garlic sprouts into 2 cm horse ear shapes, cut the tofu into 1.8 cm square pieces, put them in boiling water, add 1.7 grams of ① to soak, and remove the gypsum smell. (2) Put th...

Embodiment 2

[0013] Packing method of spiced smoked fish ingredients and seasoning. According to the proportion, according to the order of the food, it is packaged in small bags, ① 5 grams of refined salt, 50 grams of soy sauce, 25 grams of fine wine, 1 gram of peppercorns, ② 50 grams of sesame oil, ③ 25 grams of sugar, ④ 1000 grams of clear soup, 50 grams of soy sauce , 150 grams of cooking wine, 25 grams of refined salt, No. ⑤ cypress sawdust, 50 grams of white sugar, 5 grams of No. ⑥ spiced noodles. The small bag is put into the whole bag, and the main ingredients and method of making spiced smoked fish are explained on the whole bag. Main ingredients: 3 catties of fish Bring your own: 100 grams of scallion, 50 grams of ginger slices, 1500 grams of peanut oil (or vegetable oil). Method: (1) Clean the fish, cut into 8 cm long pieces, add ①, green onion and ginger slices and marinate for half an hour, wash with clean water, and wipe dry with a clean cloth. (2) Pour the peanut oil into t...

Embodiment 3

[0014] Example 3 The packaging method of prawn ingredients and seasoning. Proportionally, according to the order of the food, it is packaged in small bags, ① 100 grams of lard, ② 500 grams of clear soup, 100 grams of sugar, 25 grams of cooking wine, 5 grams of refined salt, ③ 1 gram of monosodium glutamate, ④ 10 grams of pepper oil. The small bag is packed into the whole bag, and the production is explained on the whole bag Main ingredients and methods of prawns. Main ingredients: 6 large prawns. Bring your own: 5 grams each of shallots and shredded ginger. Method: (1) Remove the beard, gun, and legs of the shrimp, and remove the sandbag and sand thread inside the head. (2) Put No. ① into the frying spoon and burn to 60% heat, add shredded green onion and ginger. Pour in the shrimp and stir-fry when the shrimp turns red, add number ② and simmer on a low heat . When the soup is almost exhausted, put it into No. ③, top with No. ④ and put it in the plate.

[0015] If t...

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Abstract

A method for packaging the auxiliary materials and flavouring of dish features that each of the auxilairy materials and flavourings for particular dish is loaded in different bags, each bag is numbered according to the time of applying it, and on each bag the dosage for cooking one dish is printed. Its advantages are high practicality and low cost.

Description

(1) Technical field: [0001] The invention relates to a packaging method for adding ingredients and seasonings during cooking of dishes. (two) background technology: [0002] At present, the ingredients and seasonings available in the market are all packaged in a single package, such as thirteen spices, stewed meat, fish and other seasonings. The disadvantage is that each flavor dish requires multiple ingredients and seasonings, and it is impossible for ordinary families to fully possess . Even if there are ingredients and seasonings for a dish, because this dish is not often made, the ingredients and seasonings in large packages cause waste. In addition, in terms of the proportion of various ingredients, the selection of ingredients may not necessarily reach a professional level, and it is impossible to make authentic and delicious delicacies. (3) Contents of the invention: [0003] The present invention focuses on solving the above problems, so that people can easily le...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B65D75/38
Inventor 张伟民
Owner 张伟民