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Tingle and hot flavorings

A seasoning and spicy technology, applied in application, food preparation, food science, etc., can solve problems such as unsatisfactory taste, unsatisfactory effect, unobvious spicy aroma and umami taste, etc.

Inactive Publication Date: 2009-06-10
周大红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of seasonings on the market, most of which are common seasonings with a single function. Its effect is not very ideal, most of them can only produce spicy taste, and its taste can not satisfy the eater; and the function is single, there is no other effect except seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Example 1: 30 parts of Zanthoxylum bungeanum, 30 parts of pepper, 15 parts of white pepper, 9 parts of star anise, 9 parts of fennel, 9 parts of amomum, 6 parts of white cardamom, 6 parts of Angelica dahurica, 6 parts of tangerine peel, 6 parts of cloves, Piper 6 parts Longines, 6 parts Galangal, 6 parts Nutmeg, 6 parts Tsao Kuo, 6 parts Cardamom Grass, 3 parts Cinnamon, 3 parts Dried Ginger and 3 parts Patchouli.

Embodiment 2

[0008] Example 2: 15 parts of Zanthoxylum bungeanum, 50 parts of pepper, 30 parts of white pepper, 15 parts of star anise, 6 parts of fennel, 6 parts of amomum, 10 parts of white cardamom, 10 parts of Angelica dahurica, 10 parts of tangerine peel, 10 parts of cloves, Longines 10 parts, Galangal 10 parts, Nutmeg 10 parts, Tsao Kuo 10 parts, Cardamom 10 parts, Cinnamon 7 parts, Dried Ginger 7 parts and Patchouli 7 parts.

Embodiment 3

[0009] Example 3: 50 parts of Zanthoxylum bungeanum, 15 parts of pepper, 10 parts of white pepper, 6 parts of star anise, 15 parts of cumin, 15 parts of amomum, 15 parts of white cardamom, 15 parts of Angelica dahurica, 15 parts of tangerine peel, 15 parts of cloves, Longines 15 parts, Galangal 15 parts, Nutmeg 15 parts, Tsao Kuo 15 parts, Cardamom 15 parts, Cinnamon 12 parts, Dried Ginger 12 parts and Patchouli 12 parts.

[0010] The parts in the above embodiments are parts by weight.

[0011] When preparing each of the above examples, the ingredients are pulverized, and the wet ingredients are dried or dried and then pulverized, and the pulverized ingredients are mixed to form a spicy seasoning, which can be added according to personal taste when used. It is suitable for people who prefer spicy and spicy. people use.

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PUM

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Abstract

The invention provides spicy flavoring, which is prepared by following weight of compositions: 15-50 parts of chinese prickly ash, 15-50 parts of capsicum, 10-30 parts of white pepper, 6-15 parts of Chinese anise, 6-15 parts of common fennel, 6-15 parts of Villous Amomum Fruit, 6-15 parts of round cardamom, 6-15 parts of dahurian angelica root, 6-15 parts of dried orange peel, 6-15 parts of clove, 6-15 parts of long pepper, 6-15 parts of rhizoma galangae, 6-15 parts of nutmeg seeds, 6-15 parts of tsaoko fruit, 6-15 parts of Katsumada's galangal seeds, 3-12 parts of Cinnamomum Cassia Presl, 3-12 parts of dry ginger and 3-12 parts of ageratum. The spicy flavoring can be used for fried dish and braised soup, which is spicy, fresh and fragrant, and is suitable for people who like spicy taste, in addition, the flavoring has efficacy of fragrance, dampness-resolving, stomach-strengthening and digestion-promoting.

Description

technical field [0001] The invention relates to a seasoning, in particular to a spicy and delicious spicy seasoning. Background technique [0002] Seasoning is well-known, especially for people who often cook. Seasoning is also a very common condiment in cooking. With the improvement of people's living standards, the requirements for seasoning are getting higher and higher. There are many kinds of seasonings on the market, most of which are common seasonings with a single function. Its effect is not very ideal, and mostly can only produce the taste of spicy, and its taste can not satisfy the eater; and the function is single, and there is no other effect except seasoning. Contents of the invention [0003] The purpose of the present invention is to provide a spicy and delicious spicy seasoning, which also has the effects of aromatizing dampness, invigorating the stomach and eliminating food. [0004] In order to achieve the above object, the present invention adopts the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 周大红
Owner 周大红
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