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Liquid spicy seasoning and its production method

A spice seasoning and liquid technology, which is applied in the field of liquid spice seasoning and its production, can solve the problems of many sediments, turbid color, and many impurities, and achieves the effects of clear and transparent color, natural and pure taste, and convenient use.

Inactive Publication Date: 2006-10-11
孙英杰 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common disadvantages of these condiments are: they cannot be used to their full potential, the waste of raw materials is large, there are many impurities, and it is not easy to keep and store
Although this production method is simple, but because it is directly extracted after soaking by physical methods, the liquid condiment produced not only has a cloudy color, but also has a lot of sediment after being placed, and is not easy to store for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The present invention adopts following formula and production method to make. Its formula is calculated as follows by weight parts:

[0021] 4 parts of Zanthoxylum bungeanum, 3 parts of dried ginger, 5 parts of cumin, 6 parts of amomum, 6 parts of Angelica dahurica, 2 parts of pepper, 2 parts of earth fennel (also known as dill fragrance), 4 parts of Tibetan fennel (also known as cumin), 1 part of clove, 2 parts of fenugreek, 2 parts of thyme, 2 parts of bay leaf (also known as laurel), 1 part of mint, 4 parts of grass fruit, 3 parts of beanstalk, 1 part of nutmeg, 4 parts of coriander seed, tangerine peel 1 part, Gardenia 4 parts, Galangal 4 parts, Turmeric 4 parts. The above-mentioned spicy seasoning raw materials are all available in the market and easily purchased.

[0022] Its production process is as follows: (1) sieve and select the spicy seasoning raw materials to remove foreign matter; (2) weigh the raw materials according to the above formula, and grind them...

Embodiment 2

[0024] Formula of the present invention is calculated as follows by weight parts:

[0025] 4.5 parts of Zanthoxylum bungeanum, 3.5 parts of dried ginger, 5.5 parts of cumin, 6.5 parts of amomum, 6 parts of Angelica dahurica, 2.5 parts of pepper, 2.5 parts of earth fennel (also known as dill fragrance), 4.5 parts of Tibetan fennel (also known as cumin), 1.5 parts of cloves, 2.5 parts of fenugreek, 2.5 parts of thyme, 2.5 parts of bay leaf (also known as bay), 1.5 parts of mint, 4.5 parts of grass fruit, 3.5 parts of bean sprouts, 1.5 parts of nutmeg, 4.5 parts of coriander seeds, tangerine peel 1.5 parts, gardenia 4.5 parts, galangal 4.5 parts, turmeric 4.5 parts. Others are all the same as in Example 1.

Embodiment 3

[0027] Formula of the present invention is calculated as follows by weight parts:

[0028] 5 parts of Zanthoxylum bungeanum, 4 parts of dried ginger, 6 parts of cumin, 7 parts of amomum, 6.5 parts of Angelica dahurica, 3 parts of pepper, 2 parts of earth fennel (also known as dill fragrance), 5 parts of Tibetan fennel (also known as cumin), 2 parts of cloves, 3 parts of fenugreek, 3 parts of thyme, 3 parts of bay leaf (also known as bay), 2 parts of mint, 4.5 parts of grass fruit, 4 parts of bean sprouts, 1.5 parts of nutmeg, 5 parts of coriander seeds, tangerine peel 2 parts, gardenia 5 parts, galangal 4.5 parts, turmeric 5 parts. Others are all the same as in Example 1.

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PUM

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Abstract

The invention provides a liquid flavoring and its preparing process, wherein the flavoring comprises pricklyash peel, ginger, common fennel fruit, amomum fruit, dahurian angelica root, piper nigrum, aniseed, Tibetan aniseed, clove, fenugreek seed, thyme, geranium, mentha, tsaoko cardamon, coriander seed, dried orange peel, cape jasmine, galangal, and curcuma longa.

Description

technical field [0001] The invention relates to a spice seasoning and a production method thereof, in particular to a liquid spice seasoning and a production method thereof. Background technique [0002] At present, the seasonings sold on the market can be divided into the following categories: raw materials such as star anise, cloves, etc.; processed into powders such as pepper powder, pepper, etc., and processed into powders for mixed use, such as " Thirteen incense". The common shortcoming of these seasonings is: can not make the best use of taste, waste of raw material is big, impurity is many, and is difficult for keeping and depositing. Such as powder condiments, there is a sense of dregs when eating, and it will also affect the taste and the appearance of color, and it is not easy to store, and it will agglomerate and deteriorate when stored for a long time. [0003] The invention of "a liquid condiment and its production method" has be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/223A61K36/9066A23L27/10A23L27/14
Inventor 孙英杰陈景平
Owner 孙英杰
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