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Seasoning bag contg. wild vegetables, and its prodn. method

A seasoning bag, the technology of taste bag, applied in the field of seasoning bag, to achieve the effect of unique taste, delicious and mellow taste

Inactive Publication Date: 2004-07-21
马小真
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the seasoning bag that contains wild mountain delicacies and can be used as cooking seasoning in various seasoning bags has not yet been recorded.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Preparation of the physical package: Put the deboned yak meat and the boned yak meat selected by B into the container, add cold water twice as much as the meat and bones and soak for at least 4 hours, then heat up quickly for 30 minutes to make the water temperature reach 95°C When cooking meat, filter out the sundries floating on the surface of the container, add cold water to the container after heating to 100°C to lower the temperature in the meat cooking container to 90°C, turn the meat bones, and filter out the sundries when heating to 95°C. Heating to 100°C. The method of repeatedly filtering out the sundries and then reheating is operated at least three times to completely filter out the sundries in the soup. Wrap 0.5% of black pepper, 1% of grass fruit, 2.5% of ginger, 1.5% of Chinese prickly ash, 0.2% of cassia seed, and 0.3% of meat buckle with gauze to make a spicy condiment bag, put it into the soup, add 2% of green salt and The meat and bones were boiled a...

Embodiment 2

[0037]Preparation of physical package: Put the selected deboned yak meat and the deboned yak meat bones into the container, add cold water twice as much as the meat bone and soak for at least 4 hours, then heat up rapidly for 40 minutes to make the water temperature reach 98°C When cooking meat, filter out the sundries floating on the surface of the container, heat to 100°C and continue to add cold water to the container to lower the temperature in the meat cooking container to 90°C, turn the meat bones, and filter out the sundries when heated to 98°C Reheat to 100°C. The method of repeatedly filtering out the sundries and then reheating is operated at least three times to completely filter out the sundries in the soup. Wrap 1.3% Zanthoxylum bungeanum, 2.5% ginger, 0.7% black pepper, 0.8% grass fruit, 0.5% meat buckle, and 0.3% cassia seed with gauze to make a spicy seasoning bag, put it into the soup, add 4% green salt and Boil the meat bones at 100°C for 2.5 hours at the sa...

Embodiment 3

[0041] Preparation of physical package: Put the selected deboned yak meat and the bones of yak meat into the container, add cold water twice as much as the meat bone and soak for at least 4 hours, then heat up quickly for 60 minutes to make the water temperature reach 96°C , filter off the sundries floating on the surface of the container, add cold water to the container after heating to 100°C to lower the temperature in the meat cooking container to 90°C, turn over the meat bones, filter out the sundries when heated to 96°C, and then add Warm up to 100°C. The method of repeatedly filtering out the sundries and then reheating is operated at least three times to completely filter out the sundries in the soup. Wrap 2% ginger, 2% prickly ash, 0.7% grass fruit, 1% black pepper, 0.5% cassia seed, and 0.4% meat buckle with gauze to make a spicy seasoning bag, put it into the soup, add 3% green salt and The meat and bones were simultaneously boiled for 3 hours at a temperature of 10...

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Abstract

A wild vegetable flavouring package is composed of main food bag, wild vegetable bag and flavouring bag. Said main food bag contains cooked yak meat and bone, salt, black pepper, Caoguo, ginger, Chinese prickly ash, etc. Said wild vegetable bag contains cooked yak, meat, wild champignon, wild shallot, etc. Said flavouring bag contains hot pepper oil, tomato paste and wild garlic clove paste.

Description

technical field [0001] The invention discloses a seasoning bag for instant food, in particular to a three-in-one wild vegetable seasoning bag with wild vegetables as raw materials and a production method thereof. Background technique [0002] Along with the development of food industry, various convenience foods, dried and fresh vegetables, convenience dishes etc. have enriched people's life, especially various chafing dish condiment packs are adapted to the crowd with different tastes. But contain wild mountain delicacies in various seasoning bags and can be used as the seasoning bag of cooking condiment, also do not see record. Contents of the invention [0003] The object of the present invention is to provide a kind of wild vegetable seasoning bag and its production method which are composed of real bag, vegetable bag, and flavor bag, which use yak meat, wild mushroom, wild onion flower, wild bracken and the like as raw materials. [0004] The technical solution of th...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L19/00A23L27/10
Inventor 马小真
Owner 马小真
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