Eighteen-element condiments

A technology of seasoning and fennel, applied in application, food preparation, food science and other directions, to achieve the effect of enhancing appetite, good fragrance and lasting fragrance

Inactive Publication Date: 2004-09-22
邓滨昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some seasonings have better sensory effects, they are limited to the production of family workshops and cannot meet the needs of the majority of people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1: First take star anise, citronella, cloves, thyme and orchid and distill them separately to extract oily active ingredients; dry the remaining solid raw materials until the water content is less than 3%, and then crush them into a particle size of 100-200 mesh Powder; according to the following proportions by weight, that is, 15 parts of anise, 16 parts of grass fruit, 8 parts of fennel, 9 parts of jade fruit, 7 parts of cinnamon, 12 parts of ginger, 9 parts of nutmeg, 8 parts of kaempferen, and 7 parts of amomum 4 parts of pepper, 4 parts of Chinese prickly ash, 9 parts of Angelica dahurica, 2 parts of behenian, 4 parts of star anise oil, 4 parts of citronella oil, 3 parts of clove oil, 2 parts of thyme oil, 1 part of orchid oil, stir and mix the ingredients Evenly, bake again, sterilize, and pack.

Embodiment 2

[0009] Example 2: first take star anise, citronella, cloves, thyme and orchid and distill them respectively to extract oily active ingredients; dry the remaining solid raw materials until the water content is less than 3%, and then crush them into a particle size of 100-200 mesh powder; according to the following proportions by weight, that is, 30 parts of anise, 19 parts of grass fruit, 9 parts of fennel, 10 parts of jade fruit, 10 parts of cinnamon, 14 parts of ginger, 10 parts of nutmeg, 9 parts of kaempferen, and 10 parts of amomum 5 parts of pepper, 5 parts of Chinese prickly ash, 10 parts of Angelica dahurica, 3 parts of behenian, 5 parts of star anise oil, 5 parts of citronella oil, 3 parts of clove oil, 3 parts of thyme oil, 2 parts of orchid oil, stir and mix the ingredients Evenly, bake again, sterilize, and pack.

Embodiment 3

[0010] Embodiment 3: First take star anise, citronella, clove, thyme and orchid and distill them respectively to extract oily active ingredients; dry the remaining solid raw materials until the water content is less than 3%, and then crush them into a particle size of 100-200 mesh Powder; according to the following proportions by weight, that is, 20 parts of anise, 11 parts of grass fruit, 5 parts of fennel, 8 parts of jade fruit, 6 parts of cinnamon, 10 parts of ginger, 8 parts of nutmeg, 5 parts of kaempferen, and 6 parts of amomum 3 parts of pepper, 3 parts of pepper, 3 parts of Chinese prickly ash, 8 parts of Angelica dahurica, 2 parts of behen, 3 parts of star anise oil, 3 parts of citronella oil, 2 parts of clove oil, 2 parts of thyme oil, 1 part of orchid oil, stir and mix the ingredients Evenly, bake again, sterilize, and pack.

[0011] The various raw materials used in the present invention are all natural plants, which can be used as Chinese herbal medicines and cond...

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Abstract

A mixed flavouring for food is prepared from 18 natural plant materials including anise, fennel, cinammon bark, nutmeg, Chinese prickly ash, sesame oil, etc. Its advantages are durable fragrance, tonic action and unique taste.

Description

technical field [0001] The invention belongs to a food condiment, in particular to a powdered condiment of all natural plant materials. technical background [0002] The culinary dishes of our country are famous all over the world, in fact condiments play a big role in it. Looking at the condiments all over my country, we can see that they have different flavors, a great variety, and a long history. Among the many condiments, five-spice powder, thirteen spices, etc. have stronger aromas. From the perspective of people's sensory effects, the taste and smell of this type of condiments still need to be improved. Although some seasonings have better sensory effects, they are limited to the production of family workshops and cannot satisfy the needs of the majority of people. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a eighteen-spice seasoning with unique local flavor, which has a strong and long-lasting fragr...

Claims

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Application Information

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IPC IPC(8): A23L27/10
Inventor 邓滨昌
Owner 邓滨昌
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