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Instant-boiled mutton flavorings

The technology for seasoning and vegetable juice is applied in the field of mutton-boiled seasoning, which can solve the problems of difficult preservation, insufficient aroma, insufficient umami, etc., and achieve the effects of simple and convenient production process, rich nutrients and sufficient aroma.

Inactive Publication Date: 2009-06-10
TIANJIN HONGLU FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the traditional mutton seasoning is generally made of sesame paste, salt, monosodium glutamate, soy sauce tofu, chive flower, shrimp oil, etc. Although it has certain nutrients, it is not comprehensive; Certain greasy taste, not easy to preserve

Method used

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Examples

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Embodiment Construction

[0023] Below in conjunction with embodiment, the present invention is further described; Following embodiment is illustrative, not limiting, can not limit protection scope of the present invention with following embodiment.

[0024] A kind of instant mutton seasoning, its composition and weight (kg) are respectively:

[0025] tahini 6

[0026] sauce tofu 1

[0027] Leek flower 0.4

[0028] crushed peanuts 0.3

[0029] Chopped walnuts 0.4

[0030] Chopped pine nuts 0.5

[0031] Sesame grains 0.3

[0032] shrimp paste 2

[0033] Coriander juice 0.3

[0034] Chive juice 0.2

[0035] table salt 6

[0036] MSG 1

[0037] broth 16.

[0038] After weighing the above-mentioned substances, first put the solid materials into a reaction kettle, then mix and stir the vegetable juice and the broth evenly, and then the finished product of the hot-boiled mutton seasoning is obtained.

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PUM

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Abstract

The invention relates to flavoring for instant-boiled mutton of foodstuff technology field, which has compositions of sesame paste, sauce bean curd, leek flower, crushed peanut, crushed walnut, crushed pinenut, sesame, caraway juice, scallion juice, salt, monosodium glutamate and thin soup. The flavoring for instant-boiled mutton provided by the present invention is prepared from various substances beneficial for human body, especially the added vegetable juice which greatly improves content of vitamin in the flavoring, has rich nutrient composition and is favourable to human body health; the flavoring has good taste and full-bodied fragrance, is not greasy, and is suitable for not only instant-boiled mutton, but also other meat.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a seasoning for hot-boiled mutton. Background technique [0002] Instant-boiled mutton is a food that people like, and the taste of instant-boiled mutton is directly related to the seasoning of instant-boiled mutton. At present, the traditional mutton seasoning is generally made of sesame paste, salt, monosodium glutamate, soy sauce tofu, leek flowers, shrimp oil, etc. Although it has certain nutrients, it is not comprehensive; It has a certain greasy taste and is not easy to preserve. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies of the prior art and provide a mutton-boiled seasoning that is delicious, rich in fragrance and easy to preserve. [0004] The technical scheme that the present invention takes is: [0005] A kind of hot-boiled mutton seasoning, its composition and parts by weight are respectively: [0006] Sesame pas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 董宝禄杨秀敏
Owner TIANJIN HONGLU FOODS
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