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Thirty-spice condiment and preparation method thereof

A technology of seasoning and fennel, which is applied in the field of Sanxiang seasoning and its preparation, can solve the problems of weak seasoning, increase the overall cost of cooking, etc., and achieve the effects of increasing appetite, reducing cooking consumption, and removing peculiar smell

Active Publication Date: 2011-08-10
关保昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The seasoning taste of the existing seasonings is relatively light, and when cooking, it is necessary to add a large amount of seasonings to meet the taste requirements, which increases the overall cost of cooking accordingly

Method used

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  • Thirty-spice condiment and preparation method thereof
  • Thirty-spice condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In this embodiment, the 30-flavored seasoning includes 20% anise, 2% cloves, 6% Chinese pepper, 2% woody, 3% tangerine peel, 5% by weight. Amomum, 10% cumin, 5% cinnamon, 0.5% shanner, 0.5% grasshopper, 3% grass fruit, 6% dried ginger, 3% pepper, 3% licorice, 0.5% white Pepper, 0.5% Xiangguo, 0.5% Angelica dahurica, 0.5% Rosemary, 3% Thyme, 3% Laurel, 5% Cumin, 0.5% Piper longum, 0.5% Fenugreek, 4% Coriander, 0.5% Agastache, 0.5% Alpinia, 3% Perilla, 0.5% Schisandra, 8% Turmeric and 0.5% Red Cardamom.

[0033] The 30-flavor seasoning prepared in this embodiment is added when the chicken is processed and cooked, which can help the chicken's aroma, color, and taste, and can also remove the peculiar smell of the chicken itself.

Embodiment 2

[0035] In this embodiment, the 30-flavor seasonings include 27% anise, 2% cloves, 6% Chinese pepper, 2% woody, 2% tangerine peel, 3% by weight percentage. Amomum villosum, 10% cumin, 3% cinnamon, 0.5% shanner, 0.5% grass, 3% grass fruit, 4% dried ginger, 3% pepper, 3% licorice, 1% white Pepper, 1% Xiangguo, 1% Angelica dahurica, 1% Rosemary, 3% Thyme, 3% Laurel, 5% Cumin, 1% Piper longum, 0.5% Fenugreek, 4% Coriander, 0.5% Agastache, 0.5% Alpinia, 3% Perilla, 0.5% Schisandra, 5% Turmeric and 1% Red Cardamom.

[0036] The 30-flavor seasoning prepared in this embodiment is added when processing and cooking beef, lamb, and dog meat. It can help the flavor, color, and taste of beef, lamb, and dog meat, and can also remove beef, The fishy and mutton smell of sheep and dog meat.

Embodiment 3

[0038] In this embodiment, the 30-spice seasoning includes 25% anise, 2% cloves, 6% Chinese pepper, 2% woody, 2% tangerine peel, 3% by weight percentage. Amomum villosum, 10% cumin, 3% cinnamon, 0.5% shanner, 0.5% grasshopper, 3% grass fruit, 5% dried ginger, 3% pepper, 3% licorice, 0.5% white Pepper, 0.5% Xiangguo, 0.5% Angelica, 0.5% Rosemary, 3% Thyme, 3% Laurel, 6% Cumin, 1% Piper longum, 0.5% Fenugreek, 4% Coriander, 0.5% Agastache, 0.5% Alpinia, 4.5% Perilla, 0.5% Schisandra, 6% Turmeric and 0.5% Red Cardamom.

[0039] The 30-flavor seasoning prepared in this embodiment is added during the processing and cooking of fish meat, which can help the fish meat to aid aroma, color and taste, and also remove the fishy smell of the fish itself.

[0040] The following table is a table of the specific components and contents of the fifteen groups of 30-spicy seasonings of the present invention, where the unit of the corresponding number below each component is %, and the taste of the 3...

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Abstract

The invention relates to a thirty-spice condiment and a preparation method thereof. The thirty-spice condiment comprises star anise, clove, zanthoxylum, costustoot, dried orange peel, villous amomum, fennel, cinnamon, rhizoma kaempferiae, galangal, amomum tsao-ko, rhizoma zingiberis, hot pepper, liquorice, white pepper, allspice, angelica root, rosemary, thyme, bay, cumin, long pepper, fenugreek,coriander, wrinkled giant hyssop, lesser galangal, purple perilla, schisandra chinensis, turmeric and fructus galangae. The thirty-spice condiment provided by the invention has a simple production process and is a raw material suitable for specific foods; and as the components are proportioned scientifically, the condiment has stronger taste as well as color, aroma and taste superior to general condiments, the cooking dosage can be effectively reduced, the nutrient components of the condiment are increased, the original tastes of the raw materials are highlighted, the self odor of the food isremoved, specific aroma is released in a cooking process and the aims of heightening appetite and promoting digestion are achieved.

Description

Technical field [0001] The invention relates to a seasoning and a preparation method thereof, in particular to a 30-flavor seasoning and a preparation method thereof. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve the taste. Some seasonings are used as staple foods or main ingredients in other situations. The flavor of the existing seasonings is relatively light, and when cooking and using, a large amount of seasonings need to be added to meet the taste requirements, and the overall cooking cost is correspondingly increased. Summary of the invention [0003] The present invention aims at the fact that the flavor of the existing seasoning is relatively light. When cooking and using, a large amount of seasoning needs to be added to meet the taste requirements, correspondingly increasing the overall cost of cooking, and providing a 30-spicy seasoning and The method of preparation...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/223A23L27/10A23L27/14
Inventor 关保昌
Owner 关保昌
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