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Liquid seasoning

A condiment and liquid technology, which is applied in food preparation, application, food science, etc., can solve the problems of difficult to control the usage amount and uncomfortable taste, and achieve the effect of easy mastery, easy usage, and cost-free

Inactive Publication Date: 2004-09-08
额尔登达来
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the cold and hot dishes of the catering industry, the residues of these seasonings will cause discomfort after being eaten by customers, and the amount of use is not easy to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: Scallion, ginger, and garlic are extracted into their respective juices by squeezing the juice, and they are filled in sealed glass bottles using aseptic cold filling technology, and can be stored for about half a year. During this period, they are kept separately With the taste of the original condiment.

Embodiment 2

[0009] Embodiment 2: Chinese prickly ash and pepper are boiled with water to obtain liquids containing the respective flavors of Chinese prickly ash and pepper. It is sterilized by high temperature, treated with preservatives, and filled in sealed glass bottles. The shelf life and effect of this embodiment are basically consistent with those of Embodiment 1.

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PUM

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Abstract

The present invention relates to seasoning for food product, and is one kind of liquid seasoning. The liquid seasoning is made with 12 kinds of seasoning material including scallion, ginger, garlic, chili, caraway, pricklyash, aniseed, cassia bark, fennel, purecumin and clove, and through making liquid products separately by means of proper technological steps with the taste and nutritive components maintained; sterilization, preservative treatment and packing in sealed container. The liquid seasoning may be used easily.

Description

technical field [0001] The invention relates to the field of condiments required for food processing. Background technique [0002] Onion, ginger, garlic, chili, coriander, pepper, Chinese prickly ash, star anise, cinnamon, fennel, cumin and cloves, these twelve condiments go through many tedious processes before seasoning food, such as drying, keeping fresh, washing , Peeling, cutting, stacking, etc. These processes increase losses. Costs may sometimes increase due to seasonal factors. The residues of these condiments in the cold and hot dishes of the catering industry will be uncomfortable after being eaten by customers, and the amount of use is also difficult to control. Contents of the invention [0003] The object of the present invention is to provide a liquid condiment, which not only saves many cumbersome procedures for users, but also reduces the cost, does not leave residue in the food, and is easy to control the usage amount. [0004] The object of the prese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/14
Inventor 额尔登达来
Owner 额尔登达来
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