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Edible seasoning

A technology for seasoning and Chinese prickly ash, which is applied in the field of edible seasoning with health care functions, can solve the problems of strange taste, no characteristics, and narrow use of seasoning.

Inactive Publication Date: 2003-01-22
马学兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the composition of these condiments, the food made with them does not taste very good, is relatively popular, and has no characteristics
Especially when these seasonings are used to make halal beef and mutton food, the taste is not good. Not only can it not remove the peculiar smell of beef and mutton itself, but it also tastes strange, so many people don't like to eat it.
In addition, these traditional seasonings only emphasize their seasoning effect without taking into account the health care effect
In addition, the use of traditional seasoning is relatively narrow, usually only used for cooking or other meat products, and the taste is not good when used for pasta

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] Below is one group of preferred raw material formulations (by weight) of seasoning of the present invention:

[0018] Zanthoxylum bungeanum 90-110;

[0019] Cumin 80-110;

[0020] white pepper 45-60;

[0021] Dried ginger 45-60;

[0022] Anise 30-35;

[0023] Caoguo 14-16;

[0024] Meatball 14-16;

[0025] Dial 14-16;

[0026] Cinnamon 14-16;

[0027] Amomum 9-11;

[0028] White Sesame 90-110.

[0029] The following is the preferred formula (by weight) of seasoning of the present invention

[0030] Zanthoxylum bungeanum 100;

[0031] Cumin 90;

[0032] white pepper 50;

[0033] dried ginger 50;

[0034] anise 30;

[0035] Caoguo 15;

[0036] pork belly 15;

[0037] Dial 15;

[0038] Cinnamon 15;

[0039] Amomum 10;

[0040] White sesame 100.

[0041] In the production process of this seasoning, various raw materials should be optimized, and the formula should be accurate. The sesame is preferably white sesame, and it should be placed in an iron pan a...

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PUM

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Abstract

The seasoning for producing wheat food and beef, mutton and other Mushlim food consists of pricklyash, fennel, white pepper, dry ginger, aniseed, Tsaoko, nutmeg, long pepper immature fruit, cassia bark, amomum fruit and white sesame. It may be used in cooking food with unique flavor, especially for beef and muttom without bad smell and it has the health functions of appetizing, warming stomach and sobering up.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a food seasoning made of natural plant raw materials and having health care functions. Background technique [0002] Similar condiments currently on the market such as five-spice powder, Shiquan seasoning, etc. These condiments are owing to the reason of formula, the food made with it, taste is not so good, and is more popular, has no characteristic. Especially these seasonings are used to make halal beef and mutton food taste bad, not only can not remove the peculiar smell of beef and mutton self, also tastes strange, thus many people do not like to eat. In addition, these traditional seasonings only emphasize their seasoning effect without taking into account the health care effect. In addition, the use of traditional seasoning is relatively narrow, and it is usually only used for cooking or other meat products, but it is not good for making pasta. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
Inventor 马学兰
Owner 马学兰