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Seasoning for instant-boiled mutton

A technology for seasoning and spice water, which is applied in the field of mutton stew seasoning, can solve the problems of insufficient taste and umami, and difficult to preserve, and achieve the effects of easy preservation, strong umami and good taste.

Active Publication Date: 2011-11-16
TIANJIN ENLAISHUN FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing commercially available mutton seasoning is generally made of sesame paste, leek flower, fermented bean curd, monosodium glutamate and shrimp oil, but the taste and umami taste are insufficient, and it is not easy to preserve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Weigh 35 kg of sesame paste, 30 kg of chive flower, 25 kg of fermented bean curd, 5 kg of monosodium glutamate, 5 kg of shrimp oil, 5 kg of fish sauce, 10 kg of sweet noodle sauce, 10 kg of peanut butter and 5 kg of sesame oil, add 40 kg of the above-mentioned spice water, and Mix and stir in the kettle evenly, carry out sealing and packaging, and obtain the hot-boiled mutton seasoning of the present invention.

Embodiment 2

[0014] Weigh 30 kg of sesame paste, 25 kg of leek flower, 20 kg of fermented bean curd, 4 kg of monosodium glutamate, 4 kg of shrimp oil, 4 kg of fish sauce, 8 kg of sweet noodle sauce, 8 kg of peanut butter and 4 kg of sesame oil, add 35 kg of the above-mentioned spice water, and Mix and stir in the kettle evenly, carry out sealing and packaging, and obtain the hot-boiled mutton seasoning of the present invention.

Embodiment 3

[0016] Then weigh 40 kg of sesame paste, 35 kg of leek flower, 30 kg of fermented bean curd, 6 kg of monosodium glutamate, 6 kg of shrimp oil, 6 kg of fish sauce, 12 kg of sweet noodle sauce, 12 kg of peanut butter and 6 kg of sesame oil, add 45 kg of the above-mentioned spice water, Mix and stir evenly in the reaction kettle, carry out sealing and packaging, and obtain the hot-boiled mutton seasoning of the present invention.

[0017] The hot-boiled mutton seasoning prepared by the invention has good mouthfeel and rich umami taste, does not add raw water, and is easy to preserve.

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PUM

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Abstract

The invention discloses a seasoning for instant-boiled mutton. The seasoning is composed of the following ingredients in parts by weight: 3-4 parts of sesame paste, 2.5-3.5 parts of leek flower, 2-3 parts of fermented bean curd, 0.4-0.6 part of monosodium glutamate, 0.4-0.6 part of shrimp sauce, 0.4-0.6 part of fish sauce, 0.8-1.2 parts of sweet soybean paste, 0.8-1.2 parts of peanut paste, 0.4-0.6 part of sesame oil and 3.5-4.5 parts of spice water, wherein the spice water is prepared by the steps of adding 5 parts by weight of water into 0.2 part by weight of myrcia, 0.2 part of pepper, 0.2part of aniseed and 0.2 part of clove, boiling for 15 minutes and filtering. The seasoning for instant-boiled mutton, which is prepared by the invention, has the advantages of good taste and strong delicate flavour and is easy to store, and no uncooked water is added.

Description

technical field [0001] The invention relates to a seasoning, in particular to a seasoning for hot-boiled mutton. Background technique [0002] Instant-boiled mutton is a food that people like, and the mouthfeel of instant-boiled mutton is directly related to the seasoning of instant-boiled mutton. The existing commercially available mutton seasoning is generally made of seasonings such as sesame paste, leek flower, fermented bean curd, monosodium glutamate and shrimp oil, but the mouthfeel and delicious taste are not enough, and it is not easy to preserve. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a seasoning for hot-boiled mutton with good taste, strong umami taste and easy preservation. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: a seasoning for hot-boiled mutton, which is composed of the following ingredients in parts by ...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 郭庆红
Owner TIANJIN ENLAISHUN FOOD DEV
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