Anti-putrefaction and flavorous seasoning

Abstract

An antiseptic flavour for increasing delicious of meat, fish, vegetables, etc is proportionally prepared from 18 Chinese-medicinal materials including Chinese prickly ash, pepper, cinnamon bark, tangerine peel, etc.

Description

Technical field [0001] The present invention relates to food condiments, in particular, it relates to antiseptic flavoring seasonings. Background technique [0002] At present, most of the various seasonings sold on the market in our country are made of Daxiang, Zanthoxylum bungeanum, ginger slices, and cinnamon mixed with five-spice seasonings. Contents of the invention [0003] The object of the present invention is to address the above problems and provide a kind of antiseptic and flavoring seasoning that is antiseptic, detoxifying, sterilizing, and removes fishy, ​​smelly, and peculiar smells. [0004] Task of the present invention is accomplished in the following manner: [0005] The technical scheme of the present invention is: the weight percent content of the ingredients used is: Zanthoxylum bungeanum 1-10%, pepper 2-9%, octagonal 3-12%, fennel 4-13%, cinnamon 2-10%, Angelica dahurica 18-35% , Chenpi 4-15%, Woody Fragrance 2-12%, Cumin 1-6%, Piper Smilax 1-8%, Ka...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the seasonings sold on the market in our country are made of Daxiang, Zanthoxylum bungeanum, ginger slices, and cinnamon mixed with five-spice seasonings. They are only used as seasonings, but they cannot play antiseptic, detoxification and sterilization functions.