Seasoning with stacked flavors

Abstract

During preparation, edible oil, Chinese prickly ash, black pepper powder, butter, oyster sauce, Weijixian soy sauce, table salt, sweet water and other raw materials are firstly weighed. Heating edible oil, putting Chinese prickly ash, frying until fragrance is achieved, fishing out, adding butter, melting, adding black pepper powder, stirring, sequentially adding other raw materials, boiling, decocting with soft fire for 3-5 minutes until the mixture is thick, cooling, bottling, sealing and storing. The seasoning has the advantages that unique stacked flavor is formed through reasonable matching, the taste is rich, and different taste requirements are met; the nutrition is rich, and various nutritional ingredients are contained; the preparation method is simple, does not need complex equipment technology and is suitable for household and industrial production; the cooking utensil is wide in application and can be used for cooking various dishes. The problem that an existing seasoning is single in taste is solved, the defect that nutrients of a traditional seasoning are prone to loss is overcome, the requirements of consumers for convenient and delicious seasoning are met, and the cooking efficiency and pleasure are improved.

Description

Technical Field

[0001] The invention relates to a multi-flavor seasoning. Background Art

[0002] In today's market environment, seasonings are an indispensable element in cooking, and their types are indeed becoming increasingly rich. However, although the existing seasoning products are numerous, they generally have the problem of single taste.

[0003] On the one hand, common seasonings such as salt, sugar, soy sauce, vinegar, etc., although they play an important role in basic seasoning, they can often only provide a single taste level. For example, salt mainly brings saltiness, and sugar mainly provides sweetness, which cannot meet consumers' pursuit of complex and rich tastes. On the other hand, although some compound seasonings have increased the diversity of taste to a certain extent, they are often just a simple combination of several single seasonings, lacking a truly unique flavor. This simple combination of compound seasonings lacks innovation and depth in taste, and it is difficult to bring consumers a new taste experience. In addition, with the improvement of people's living standards and the diversification of food culture, consumers have higher and higher requirements for the taste of seasonings. They are no longer satisfied with the traditional single taste, but are eager to try seasonings with unique flavors to enrich their dining table and cooking experience. This demand is particularly evident in the fields of home cooking and the catering industry. Home consumers hope to make more delicious dishes for their families by using unique seasonings; the catering industry needs characteristic seasonings to enhance the competitiveness of dishes and attract more customers.

[0004] In summary, the current situation of single flavor of seasonings on the market is difficult to meet consumers' demand for rich flavors. Developing a seasoning with unique flavors has important practical significance and broad market prospects. Summary of the invention

[0005] The object of the present invention is to provide a multi-flavor seasoning to solve the problems raised in the above background technology.

[0006] In order to solve the above technical problems, the technical solution provided by the present invention is: a multi-flavor seasoning, which is prepared by the following steps:

[0007] 1) Weigh the raw materials: edible oil 110-130g, pepper 4-6g, black pepper 8-10g, butter 18-22g, oyster sauce 110-130g, extremely fresh soy sauce 340-360g, salt 12-16g, sugar water 480-492g;

[0008] 2) Heat the cooking oil, add the peppercorns and fry until fragrant, then remove the peppercorns;

[0009] 3) Add butter, and when the butter is melted, add black pepper and mix well;

[0010] 4) Add oyster sauce, super fresh soy sauce, salt and sugar water in sequence, stir evenly, bring to a boil and simmer for 3-5 minutes on low heat until the seasoning thickens;

[0011] 5) After cooling, bottle and seal for storage.

[0012] Preferably, in step 1), the following raw materials are weighed: 110 g edible oil, 6 g Sichuan pepper, 8 g black pepper powder, 22 g butter, 110 g oyster sauce, 360 g extremely fresh soy sauce, 12 g salt, and 492 g sugar water.

[0013] Preferably, in step 1), the following raw materials are weighed: 130 g edible oil, 4 g Sichuan pepper, 10 g black pepper, 18 g butter, 130 g oyster sauce, 340 g extremely fresh soy sauce, 16 g salt, and 480 g sugar water.

[0014] Preferably, in step 1), the following raw materials are weighed: 120 g edible oil, 5 g Sichuan pepper, 9 g black pepper powder, 20 g butter, 120 g oyster sauce, 350 g extremely fresh soy sauce, 14 g salt, and 486 g sugar water.

[0015] Preferably, in step 1), the following raw materials are weighed: 110 g edible oil, 4 g prickly ash, 8 g black pepper, 22 g butter, 130 g oyster sauce, 360 g extremely fresh soy sauce, 12 g salt, and 492 g sugar water.

[0016] Preferably, the step 3) is simmered over medium-low heat for 3 minutes.

[0017] Preferably, the step 3) is simmered on medium-low heat for 5 minutes

[0018] Preferably, the step 3) is simmered over medium-low heat for 4 minutes.

[0019] The advantages of the present invention are: unique overlapping flavors: through the reasonable combination of multiple raw materials, a unique overlapping flavor is formed, the taste is rich, and the needs of consumers for different tastes can be met. Rich in nutrition: the seasoning contains a variety of nutrients, such as volatile oils in pepper, antioxidants in black pepper powder, amino acids in oyster sauce, etc., which have certain nutritional value. Simple preparation: the preparation method is simple and easy, does not require complex equipment and technology, and is suitable for family and industrial production. Wide range of uses: can be used to cook various dishes, such as stir-fry, stew, cold dishes, etc., and can add unique flavor to the dishes. It solves the problem of the single taste of existing seasonings and provides a seasoning with rich overlapping flavors. It overcomes the disadvantage that nutrients are easily lost during the preparation process of traditional seasonings, and retains more nutrients. It meets the needs of consumers for convenient and delicious seasonings and improves the efficiency and fun of cooking. DETAILED DESCRIPTION

[0020] For the purpose of the following detailed description, it should be understood that the present invention may adopt various alternative changes and step sequences, unless expressly specified to the contrary. In addition, except in any operating examples, or otherwise indicated, all numbers representing the amount of ingredients used in the specification and claims should be understood to be modified by the term "about" in all cases. Therefore, unless otherwise indicated, the numerical parameters set forth in the following specification and the attached claims are approximate values ​​that vary according to the desired performance to be obtained by the present invention. At least it is not intended to limit the application of the doctrine of equivalents to the scope of the claims, and each numerical parameter should at least be interpreted according to the number of reported significant figures and by applying ordinary rounding techniques.

[0021] Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values ​​set forth in the specific examples are reported as precisely as possible. Any numerical value, however, inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.

[0022] In addition, it should be understood that any numerical range described herein is intended to include all subranges subsumed therein. For example, a range of "1 to 10" is intended to include all subranges between (and including) the stated minimum value of 1 and the stated maximum value of 10, i.e., having a minimum value equal to or greater than 1 and a maximum value equal to or less than 10.

[0023] Example 1

[0024] A layered seasoning is prepared by the following steps:

[0025] 1) Weigh the raw materials: 110g cooking oil, 6g Sichuan pepper, 8g black pepper, 22g butter, 110g oyster sauce, 360g Wei Ji Xian soy sauce, 12g salt, and 492g sugar water;

[0026] 2) Heat the cooking oil, add the peppercorns and fry until fragrant, then remove the peppercorns;

[0027] 3) Add butter, and when the butter is melted, add black pepper and mix well;

[0028] 4) Add oyster sauce, super fresh soy sauce, salt and sugar water in sequence, stir evenly, bring to a boil and simmer for 3 minutes on low heat until the seasoning thickens;

[0029] 5) After cooling, bottle and seal for storage.

[0030] Example 2

[0031] A layered seasoning is prepared by the following steps:

[0032] 1) Weigh the raw materials: 130g cooking oil, 4g Sichuan pepper, 10g black pepper, 18g butter, 130g oyster sauce, 340g Wei Ji Xian soy sauce, 16g salt, and 480g sugar water;

[0033] 2) Heat the cooking oil, add the peppercorns and fry until fragrant, then remove the peppercorns;

[0034] 3) Add butter, and when the butter is melted, add black pepper and mix well;

[0035] 4) Add oyster sauce, super fresh soy sauce, salt and sugar water in sequence, stir evenly, bring to a boil and simmer for 5 minutes on low heat until the seasoning thickens;

[0036] 5) After cooling, bottle and seal for storage.

[0037] Example 3

[0038] A layered seasoning is prepared by the following steps:

[0039] 1) Weigh the raw materials: 120g cooking oil, 5g Sichuan pepper, 9g black pepper, 20g butter, 120g oyster sauce, 350g super fresh soy sauce, 14g salt, 486g sugar water;

[0040] 2) Heat the cooking oil, add the peppercorns and fry until fragrant, then remove the peppercorns;

[0041] 3) Add butter, and when the butter is melted, add black pepper and mix well;

[0042] 4) Add oyster sauce, super fresh soy sauce, salt and sugar water in sequence, stir evenly, bring to a boil and simmer for 5 minutes on low heat until the seasoning thickens;

[0043] 5) After cooling, bottle and seal for storage.

[0044] Example 4

[0045] A layered seasoning is prepared by the following steps:

[0046] 1) Weigh the raw materials: 110g cooking oil, 4g Sichuan pepper, 8g black pepper, 22g butter, 130g oyster sauce, 360g super fresh soy sauce, 12g salt, 492g sugar water;

[0047] 2) Heat the cooking oil, add the peppercorns and fry until fragrant, then remove the peppercorns;

[0048] 3) Add butter, and when the butter is melted, add black pepper and mix well;

[0049] 4) Add oyster sauce, super fresh soy sauce, salt and sugar water in sequence, stir evenly, bring to a boil and simmer for 4 minutes on low heat until the seasoning thickens;

[0050] 5) After cooling, bottle and seal for storage.

[0051] In order to verify the effect of the layered seasoning of the present invention, the following experiment was conducted: the same ingredients were selected and cooked with the layered seasoning of the present invention and the common seasonings on the market. Professional chefs and consumers were invited to taste and evaluate the dishes, and the results showed that the dishes cooked with the layered seasoning of the present invention were significantly better than those cooked with the common seasonings on the market in terms of taste, flavor and overall satisfaction.

[0052] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A multi-flavor seasoning, characterized in that: Made by the following steps: 1) Weigh the raw materials: edible oil 110-130g, pepper 4-6g, black pepper 8-10g, butter 18-22g, oyster sauce 110-130g, extremely fresh soy sauce 340-360g, salt 12-16g, sugar water 480-492g; 2) Heat the cooking oil, add the peppercorns and fry until fragrant, then remove the peppercorns; 3) Add butter, and when the butter is melted, add black pepper and mix well; 4) Add oyster sauce, super fresh soy sauce, salt and sugar water in sequence, stir evenly, bring to a boil and simmer for 3-5 minutes on low heat until the seasoning thickens; 5) After cooling, bottle and seal for storage.

2. A seasoning according to claim 1, characterized in that: In the step 1), the following raw materials are weighed: 110 g edible oil, 6 g Sichuan peppercorns, 8 g black pepper powder, 22 g butter, 110 g oyster sauce, 360 g extremely fresh soy sauce, 12 g salt, and 492 g sugar water.

3. A multi-flavor seasoning according to claim 1, characterized in that: In the step 1), the following raw materials are weighed: 130 g edible oil, 4 g Sichuan peppercorns, 10 g black pepper powder, 18 g butter, 130 g oyster sauce, 340 g extremely fresh soy sauce, 16 g salt, and 480 g sugar water.

4. A multi-flavor seasoning according to claim 1, characterized in that: In the step 1), the following raw materials are weighed: 120 g edible oil, 5 g prickly ash, 9 g black pepper, 20 g butter, 120 g oyster sauce, 350 g extremely fresh soy sauce, 14 g salt, and 486 g sugar water.

5. A seasoning according to claim 1, characterized in that: In the step 1), the following raw materials are weighed: 110 g edible oil, 4 g Sichuan peppercorns, 8 g black pepper powder, 22 g butter, 130 g oyster sauce, 360 g extremely fresh soy sauce, 12 g salt, and 492 g sugar water.

6. A multi-flavor seasoning according to any one of claims 1 to 5, characterized in that: In step 3), simmer over medium-low heat for 3 minutes.

7. A multi-flavor seasoning according to any one of claims 1 to 5, characterized in that: In step 3), simmer over medium-low heat for 5 minutes.

8. A multi-flavor seasoning according to any one of claims 1 to 5, characterized in that: In step 3), simmer over medium-low heat for 4 minutes.