Flavourings for dry-type sausage bacon

Abstract

Disclosed is a dried type preserved ham sausage seasoning, which is a powdery mixture of the following constituents (by weight portions): table salt 2-3, chilli powder 1-2, Chinese prickly ash powder 0.3-0.7, pepper powder 0.1-0.2, gourmet powder 0.2-0.3, sesame seed 0.2-0.4, star aniseed, rhizome of galange resurrectionlily, aniseed, cassia bark, and cumin each 0.1.

Description

1. Technical field [0001] The invention relates to the technical field of seasonings for domestic processing, in particular to seasonings for making sausages and bacon. 2. Background technology [0002] People have long been accustomed to using wet seasoning to process sausages, sauced meat, bacon, etc. Disclosed as Chinese patent document " a kind of technical formula of sausage adapts to multiple people's taste " (application number 92113638), its sausage seasoning is made up of salt, soy sauce, white sugar, Daqu wine, monosodium glutamate, pepper, kernel of peanut etc., because seasoning formula is instant There are soy sauce, Daqu wine, etc., so it belongs to wet seasoning; another example, in February 1983, the book "Eat" edited by the editorial department of "Food Science and Technology", its P788 introduced the production method of sausage, the sausage seasoning (10 There are 6-7 taels of sugar, 2 taels of white wine, 3 taels of fine salt, 3 taels of soy sauce, and a...

AI Technical Summary

Problems solved by technology

[0003] Through long-term observation and research, the inventor finds that the existing wet seasoning has the following problems and defects: on the one hand, the storage period of the wet seasoning is short

Due to the high water content in the seasoning, it is inconvenient to store the remaining part after opening the bag for a long time, and it is also inconvenient to use it for cooking, resulting in waste