70results about How to "Strong seasoning function" patented technology

The invention discloses a barbecue seasoning which is prepared by the following raw materials in parts by weight: 3-8 parts of agarwood, 3-8 parts of common aucklandia, 3-8 parts of bitter orange, 30-40 parts of cumin, 10-20 parts of licorice root, 3-8 parts of common salt, 3-8 parts of white granulated sugar, 30-40 parts of chili, 30-40 parts of dry ginger, 40-60 parts of black pepper, 10-20 parts of bay leaves, 20-30 parts of cinnamon, 20-30 parts of peanuts and 10-20 parts of coriander seeds. The barbecue seasoning is formed by selecting a variety of natural raw materials and matching withtraditional Chinese medicines for scientific compatibility, is strong in flavor, abundant in nutrition and powerful in seasoning function, and further has a certain effect of stimulating the appetite. When in use, the barbecue seasoning can tolerate high-temperature cooking, effectively remove the fish or mutton smell and the peculiar smell of various types of meat, fish, seafood, vegetables, vegetarian food and other food materials, and increase the freshness and the deliciousness. Furthermore, the shelf life is long and the barbecue seasoning does not contain any chemical additives; when inbarbecue of the various food materials, only the barbecue seasoning needs to be used for seasoning, and other seasonings are not required for use.

The invention discloses barbecue seasoning and a processing method thereof. The barbecue is prepared from the following raw materials in parts by weight: 50-60 parts of dried meat floss, 20-30 parts of peanut powder, 4-6 parts of chilli powder, 5-8 parts of polygala tenuifolia, 5-8 parts of euonymus fortunei, 5-8 parts of red peppers, 3-4 parts of bay leaves, 2-3 parts of linearstripe rabdosia herb, 2-4 parts of flos albizziae, 2-3 parts of radix cynanchi atrati, 1-4 parts of adiantum flabellulatum, 5-8 parts of cabbages, 5-8 parts of oilseed rapes, 5-8 parts of spinach, 6-10 parts of a nutrition additive and a proper amount of salt. The barbecue seasoning provided by the invention is prepared by selecting various raw materials together with traditional Chinese medicinal materials, has the characteristics of aromatic flavor, richness in nutrition and high seasoning function, has the certain effects of strengthening spleen and promoting appetite, can resist high temperature for cooking during use, can effectively remove fishy and mutton smell and peculiar smell of the food material including meat, fish, seafood, vegetables, vegetarian diets and the like, and is suitable for various barbecue foods.

The invention discloses composite edible flavoring, which is prepared by the following raw materials proportioned by weight: 100 to 130 pepper, 60 to 90 pericarpium zanthoxyli, 80 to 120 star aniseed, 5o to 80 Chinese cinnamon, 40 to 60 lemon leaves, 40 to 60 mint, 60 to 90 tamarind, 50 to 70 rosemarry, 60 to 100 sage, 100 to 130 dry gingers, 50 to 80 myrcia, 40 to 60 horseradish, 80 to 120 garlic, 40 to 80 basil, 60 to 100 parsley, 50 to 80 dill, 40 to 60 liquorice and 100 to 130 black sesame. The composite edible flavoring has strong fragrance, abundant nutrients, good taste and strong seasoning function. When is in use, the composite edible flavoring can be cooked at a high temperature, smell of fish or mutton and peculiar smell of the food such as meat, seafood and the like can be effectively eliminated, and the fresh fragrance of the meat and the seafood can be increased. Moreover, the shelf life of the composite edible flavoring is long, and the composite edible flavoring is free from containing any chemical additives and can be widely used for cooking different food.